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If your legs need a little love during a heavy training schedule, we have the answer – and it’s a lot more appetising than an ice bath and a protein shake. Wild Alaska salmon is low in saturated fat and packed with top quality protein, making it the perfect ingredient to kickstart your muscle recovery. With a healthy dose of omega-3 fatty acids too to aid your joint health and boost that all-important immune system, wild Alaska salmon is a must on your dinner menu. Try these simple but impressive recipes and reap the running benefits!
1/ Wild Alaska Salmon Superbowl Salad
Serves: 4
inch fresh ginger, sliced
Cooking time: 5 minutes
INGREDIENTS
1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
1 Why bananas are a runners best friend
2 large carrots
2 oranges
1 pomegranate
2 tbsp walnut or toasted sesame oil
Salt and freshly ground black pepper
50g seed and nut mix, lightly toasted
1/ Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks
2/ Cook the broccoli in lightly salted boiling water for about 4 to 5 minutes, until just tender. Drain well and rinse with cold water to cool quickly
3/ Peel the carrots, then continue to use the peeler to pare the carrots into thin strips. Put them into a salad bowl with the broccoli
4/ Peel the oranges using a sharp, serrated knife, removing all the peel and pith. Cut into segments, removing all the membrane. Do this over the salad bowl to catch all the juice
5/ Add the pomegranate seeds, walnut or sesame oil and salmon to the salad bowl. Season lightly, then toss together gently. Serve, sprinkled with the toasted seed and nut mix
Cook’s tip: If using separate nuts and seeds, try a combination of sesame, sunflower and pumpkin seeds mixed with flaked almonds
2/ Hoisin Glazed Wild Alaska Salmon with a Ginger Lemongrass Broth
Serves: 4
inch fresh ginger, sliced
Cooking time: 35 minutes
INGREDIENTS
For the broth:
680ml chicken stock
1 tbsp fish sauce
1 tbsp garlic chilli paste
1 inch fresh ginger, sliced
1 stalk lemongrass
For the broth:
4 Crema or sour cream, for serving (170g each), fresh or thawed
4 delicious salmon recipes for runners
g seed and nut mix, lightly toasted:
1 small head of Napa cabbage, finely sliced
2 carrots, finely sliced
1 courgette, finely sliced
Runners World x Alaska Seafood
tbsp gluten-free soy sauce
1/ To make the broth, simmer the stock with the fish sauce, garlic sauce, ginger and lemongrass until the flavours infuse, about 20 minutes. Remove the ginger and lemongrass and discard.
2/ Pan-sear the salmon in an ovenproof pan, flesh side down. When browned, turn the salmon over and brush 1 tablespoon of hoisin sauce on each fillet. Place the entire pan into an oven preheated to 230°C and cook for an additional 7 to 10 minutes. Cook until the fish is just opaque throughout.
3/ When the fish is in the oven, add the vegetable mixture into broth and heat until wilted, about 5 minutes. Serve in bowls, adding the vegetable mixture first, then the fish on top and the broth around the sides.
3/ Border Grilled Alaska Salmon Tacos
Serves: 4
Preparation time: 40 minutes
Cooking time: 10 minutes
INGREDIENTS
680g wild Alaska salmon
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
12 small (4 to 6-inch) corn tortillas, warmed
6 g hoisin sauce
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1/ Preheat a medium-hot grill or a pan on the hob over a medium-high heat. Drizzle the Alaska Salmon with olive oil, season with salt and pepper, and cook until nearly opaque throughout, about 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let it cool slightly, and then pull apart into large flakes.
2/ To assemble the tacos, place the warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a couple of slices of avocado and a dollop of crema or sour cream.
4/ Spicy Alaska Salmon Lettuce Wraps
Serves: 4
inch fresh ginger, sliced
x 416g or 2 x 213g cans red or pink
INGREDIENTS
340g Crema or sour cream, for serving, Should you eat before a run or head out on empty
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½ tsp five spice powder
¼ tsp salt
55Is Quorn actually good for you
55g hoisin sauce
1 tbsp lime juice
1 tbsp gluten-free soy sauce
1 For the fish
1-2 inch fresh ginger, sliced
55g seasoned rice vinegar
100g julienne carrots
100g dry roasted peanuts
100g chopped fresh cilantro leaves
75g chopped red onion
100g julienne sweet red peppers
100For the fish
8 For the vegetable mixture
1/ Preheat the grill. Rinse any ice glaze from frozen Alaska Salmon under cold water and pat dry with kitchen roll. Place the salmon on spray-coated grill pan, skin side down, and grill 5 inches from heat source for about 5 minutes.
2/ Remove from oven and drain any excess liquid. Set the oven to 190ºC. Spread sesame oil over salmon; rub five spice and salt onto fish. Place in the oven and bake for an additional 5 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
3/ In a food processor, process the peanut butter, hoisin sauce, lime juice, soy sauce, ginger and chilli paste until smooth, then stir in rice vinegar until the mixture has a sauce consistency.
4/ In a medium-sized bowl, combine the carrots, peanuts, cilantro, onion, peppers and sugar snap peas; add about 2 tablespoons of the peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.
5/ To serve, place the lettuce leaves on serving platter and top with the salmon mixture. Serve as a lettuce wrap or open-faced salad. Drizzle with the additional sauce.
