“Float like a butterfly; sting like a bee”– Mohammed Ali
This is my Wild Alaskan rissotto with pan fried salmon. Salmon is a superfood that contains many good nutritional benefits.
It contains tons of vitamins but most importantly vitamin C which helps our immune systems not to mention our brains and having a very healthy mind. We should all be ensuring we are eating 2 meals which contain fish per week, and it is perfectly possible to get all the proteins you need from making fish in your diet more of a priority and substantial than meat.
Harlequins and England chef Omar Meziane helped James Haskell write his book cooking for fitness. Meziane says that he works very closely with people at Harlequins and other nutritionists to aim to have more fish on players menus than chicken or other meat.
Fish, he says, is far more adventurous and versatile than chicken and he is right. There are so many more options and great meals and foods that you can cook from fish compared with chicken.
Omar says that at Harlequins especially, because players athletes also need good Omega 3’s and vitamins from their diets, he ensures there is a lot more fish on the players tables. A lot of fish, especially salmon, is incredibly lean and a lot leaner than chicken because it comes from a fresh environment in the open sea and it’s wild nature means that it’s being frozen at sea makes fish a lot healthier.
Salmon is a brilliant choice for a post training meal because immediately after training it is important to eat something good for recovery, but not too heavy that it will bloat us at the same time.
In addition, there is lots of good iron in here from the Onion but there is also lots of important nutrients in the Celery too. Celery can help lower inflammation but it also improves digestion and plays a good role in a healthy digestion system.
1 Onion ( 38 Calories, 0g Fat, 8g Carbs, 1g Protein)
2 Celery sticks ( 10 Calories, 1g Fat, 1g Carbs, 1g Protein)
1 Salmon fillet ( 267 Calories, 20g Fat, 0g Carbs, 22g Protein)
1 tbsp of olive oil ( 123 Calories, 14g Fat, 0g Carbs, 0g Protein)
175g Rice ( 351 Calories, 1g Fat, 76g Carbs, 9g Protein)
150ml Vegetable stock with Water ( 5 Calories, 0g Fat, 0g Carbs, 0g Protein)
Half a small tin of Tomato Purée ( 14 Calories, 1g Fat, 3g Carbs, 1g Protein)
1) Fry the Salmon fillet in a tablespoon of olive oil for 5 minutes on each side on a medium heat.
2) Meanwhile, Put the Rice in a wok with the vegetable stock and water and cook according to instructions.
3) Whilst the rice is cooking, set aside the salmon once it is cooked and cook the onion and celery in the remaining juices left over from the salmon and olive oil.
4) Cook onion and celery until beginning to lightly brown and add to the rice and continue cooking until rice is cooked.
5) Once rice is cooked, break the cooked salmon up in to pieces and add to the rice. Add half a small tin of tomato purée and simmer for a couple of minutes.
6) Once it’s simmered for a couple minutes, it is free to serve.