Salmon is sold as one of the healthiest things you can eat. The cost lands somewhere else. Many wild salmon runs are a fraction of what they were, and open-net salmon farms concentrate waste, excess feed and sea lice in the water that wild fish swim through. Studies have linked lice from farms to declines in nearby wild salmon1, though how big the effect is remains debated2.
Yal makes her salmon from a carrot. Sliced into thin ribbons and poached with nori, smoked paprika, soy sauce and a little maple syrup, it takes on the smoke and the taste of the sea. A night in lemon, capers and oil does the rest. It goes on bagels, rice or a salad, like the real thing.
The Recipe
Ingredients
- 1 large carrot
- 1 Tbsp nori flakes
- 1 tsp soy sauce
- ½ tsp smoked paprika
- 2 cups of water
- 1 tsp maple syrup
- 1 tsp salt
- 1 Tbsp canola oil
- Juice of 1 lemon
- ¼ tsp black pepper
- 1 tsp capers
Instructions
- Using a vegetable peeler, carefully cut long, thin strips of the carrot.
- Place the carrot in a pan, cover with water, and add the nori, maple syrup, paprika, soy sauce and salt.
- Bring the pan up to a gentle simmer and let the carrot gently bubble away for 10 minutes.
- After 10 minutes, turn off, cover with a lid and leave to cool.
- When cooled, drain, discarding the nori. Spread the carrot onto kitchen paper, letting it dry thoroughly.
To marinate the carrot
- Place the carrot in a small bowl with the lemon juice, capers and black pepper, and drizzle over the oil. Toss gently, cover and leave in the fridge overnight.
Nutritional Information
Per Batch (~120 g)
Calories: ~170 kcal
Protein: ~2.1 g
Fat: ~14.2 g
Carbohydrates: ~10.5 g
Fiber: ~3.1 g
Calcium: ~75 mg
Iron: ~1.1 mg
Vitamin E: ~3.8 mg
Magnesium: ~28 mg
Sources (2)
- Krkošek, M., et al. (2007). “Declining wild salmon populations in relation to parasites from farm salmon.” Science 318(5857), 1772-1775.
- Marty, G.D., Saksida, S.M., and Quinn, T.J. (2010). “Relationship of farm salmon, sea lice, and wild salmon populations.” PNAS 107(52).
