First of all, yummy nutty sweet gluten-free grains yet inexpensive and easy to prepare. It is millet! If you haven’t heard of it or seen it, you can find them in health food shops or markets or online. It looks like couscous or quinoa. It is an ancient seed originally from African and Northern China. Why is it good for us? It is naturally gluten-free, non-allergenic, easy on digestion and alkylising your body. Millet is also rich in iron, B vitamins (Niacin to lower your cholesterol), magnesium (helps with migraine and heart disease), calcium, serotonin (great for your mood), fibre (helps with constipation) and protein (great for a vegetarian diet). So how do you use this awesome guys? You can add to your salad, make patties, use grounded millet in baking healthy muffins, serve stir-fry or protein with it, make stuffing or make a bowl of creamy porridge. It is so versatile!
Sesame seeds are also loaded with calcium and magnesium. Eating a teaspoon of sesame seeds a day can help provide 28% (based on a 2,000 calories diet) of the calcium needed daily. I like lightly toasting them just before use to maximise nutty fragrance and flavour.
Today, I made honey glazed salmon served on fluffy millet and corn. Fresh, delicious, nutritious and full of calcium and magnesium. Your tummy will love it 🙂
100g salmon fillet
2 tbsp raw honey
1 tbsp olive oil
1 tsp soy sauce
100g millet, soaked 6-8 hours
1 tsp coconut oil
100-200g water or vegetable stock
1/2 white onion, chopped
1 cup of corn
2 bunches of coriander
Himalayan salt and grounded pepper to taste
a sprinkle of toasted sesame seeds
Mix honey, olive oil and soy sauce and marinade salmon for half an hour. Then pan fry for 3-4 minutes each side over medium heat. Set aside. For the millet, soak 100g of millet in water for 6-8 hours or overnight. Drain and rinse off to remove the phytic acid. Heat coconut oil in a pot over medium heat. Add finely chopped onion, corn and millet. Stir for about 5 minutes until onion is fragrant and translucent and millet is well coated with coconut oil. Then add water or vegetable stock to cover millet, put a lid and cook for about 10-15 minutes in low heat until water is all absorbed. You can add more water depending on how you want your millet to be cooked (fluffy or moist). Stir occasionally. Turn off the heat, season and stir in roughly chopped coriander. Taste and adjust seasoning. Let it sit with a lid on for a few minutes before serve. Serve flaked salmon on warm millet. Garnish with fresh coriander and sprinkle toasted sesame seeds.