If there's one thing that most health experts can agree on, it's that we should be eating more fish.

Personally, I hated the stuff until last year but I was determined to develop a taste for it, knowing I needed to get more omega-3 fats into my diet. I now eat fish about twice a week and since adding it into my weekly dinner rotation, the stubborn eczema I'd been battling with for months has cleared up - a result I'd say! The nutrients in salmon also contribute to healthy brain function, help to lower cholesterol as well as reducing inflammation in the body and the risk of heart disease.

Salmon is a popular choice and the one I eat most often. It's quick and easy to prepare and can be relatively inexpensive compared to some cuts of meat. Ginger, coconut aminos and wasabi combine to lend an Asian influence to this simple salmon recipe. Coconut aminos is a paleo soy sauce substitute - which although is essentially coconut sap, it does not taste at all of coconut. It's unlikely you'll find this in your local supermarket but it's readily available online on Amazon and is a great addition to your paleo store cupboard essentials.

I served this salmon with roasted radishes and courgette noodles for a light, fresh spring dish. Radishes are now in season and although typically eaten raw in salads, I've been enjoying them roasted recently - the sharp spice of them mellows into a subtle sweetness and they look beautiful on your plate. What's not to love?


Maple wasabi lime glazed salmon

Serves 2


2 salmon fillets (skin on)

3 tablespoons maple syrup

2 tablespoons coconut aminos

1 tablespoon wasabi paste or powder (adjust according to preference)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Juice of one lime and lime wedges to garnish


1.    Place maple syrup, coconut aminos, wasabi paste, garlic, ginger and lime juice in a bowl and mix well.

2.    Season salmon with salt and pepper. Marinate salmon in the mixture and place in the fridge for about 30 minutes.

3.    Preheat oven to 190 degrees. Once heated, place salmon in a baking dish uncovered. Baste occasionally with the wasabi mixture.

4.    Cook for 15-20 minutes, until it flakes easily with a fork.

5.    Serve with lime wedges, roasted radishes and courgette noodles or other vegetables of choice.