Chia seeds are a great alternative to bread crumb crusts for those on a gluten-free diet. Chia seeds, the highest plant source of omega fatty acids, and salmon ensure this meal is packed with essential fatty acids. Asian greens are rich in vitamins A, C and K, and are a good source of potassium and calcium.
Preparation time: 10 minutes
Cooking time: 10 minutes
Gluten – Free
3 tablespoons white chia seeds
3 tablespoons black chia seeds
4 x 6 oz skinless salmon fillets
2 bunches choy sum (1 lb 9–12 oz), washed and trimmed
3 tablespoons sunflower oil
11/4 inch piece ginger, peeled and julienned
2 cloves garlic, thinly sliced
Noodles (see tip) or steamed brown rice, to serve
3 tablespoons oyster sauce (see tip)
3 tablespoons tamari (see tip)
11/2 tablespoons Chinese rice wine
1 teaspoon sugar
1 Combine the white and black chia seeds on a plate. Press each salmon fillet in the chia seeds to evenly coat one side, then set aside.
2 Remove the stems from the choy sum, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl and stir to dissolve the sugar.
3 Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Cook the salmon, chia side down, for 2–3 minutes or until golden. Turn and cook for a further 2 minutes (for medium) or until cooked to your liking. Set aside and keep warm.
4 Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the choy sum stems and stir-fry for 1–2 minutes, then add the choy sum leaves and stir-fry for 1 minute more or until almost wilted. Add half the dressing and toss to combine.
5 To serve, divide the choy sum among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with noodles or steamed rice.
Tip If you want this dish to be gluten free, make sure you use gluten-free noodles, oyster sauce and tamari.
Copyright © 2013 by Murdoch Books Pty Limited. Recipe and text by Chrissy Freer. Photography by Julie Renouf. All rights reserved.