Another busy day and no time to cook - the sort of busyness that when you look in the fridge, creativity flies out of the window. So I devised this quick, super-healthy supper dish using soba noodles with wild steamed salmon and steamed asparagus and a scattering of spring onions. The broth is what normally takes the time to put together, but this is super quick, based around a sachet of Miso soup, with added miso, spices, ginger and garlic. This dish should only take around 20 minutes to put together.
Wild salmon used in my anti-CanSur protocol is high in the minerals potassium, iron and zinc as well as high in Omega 3 fatty acids. However, wild salmon can be dry and needs careful handling, which is why I lightly steamed this.
My protocol does not use farmed salmon. Farmed salmon is fed on manufactured fish feed, can be infected with sea lice, and subject to overcrowding, stress and infection. Some farmed salmon available in supermarkets is, frankly, unpleasant and unpalatable. Pale and slimy with a lot of fat - this is not something you want to eat. Farmed salmon has also been found to be contaminated with polychlorinated biphenyls (PCBs) which is strongly associated with CanSur. With this disease, you have to reduce toxins in food and so lowering the toxic load on the body.
2 'nests' of soba noodles or 50g per person
2 pieces of wild salmon
6 spring onions, cut into 1 inch pieces
1 packet of asparagus, cleaned and peeled at the bottom if required
1 tsp black sesame seed
coriander to garnish
** 1 cup Healing Intent
For the broth
1 sachet of Miso soup
1 tsp barley Miso paste
1 star anise
1 inch stick cinnamon
1 tsp grated ginger
250 ml filtered water
1 grated garlic clove
1/2 tsp Sichuan peppercorns
1. Place all the ingredients for the broth in a saucepan and simmer over a low heat until the rest of the elements of the dish are ready. If too strong, dilute with a little filtered water.
2. Boil the soba noodles in plenty of filtered water in a large pan, stirring constantly to avoid the noodles clumping together. Cook for no longer than 4 minutes. The noodles should have some bite but not be raw in the middle. Remove, cool in a bowl of cold water and arrange between 2 bowls.
3. Steam the asparagus until al dente and arrange over the noodles.
4. Steam the salmon for 8 -10 minutes until cooked but not dry. Arrange on top of the asparagus.
5. Boil the stock until a rolling bowl and divide the stock between two bowls, sieving out the 'gubbins'.
6. Garnish with sesame seeds and coriander.
** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.