Lunchtime Salmon Hotpot

Lunchtime Salmon  Hotpot

I call this ‘Patrick’s soup’ after a lovely man who runs a whole food stall in the busy market town of St Alban’s and has a tiny little shop at the end of an alley where you can ask Patrick’s advice or the benefit of any of the wholesome products he stocks and he will happily spend time in talking with you. I live hundreds of miles away nowadays but making this recipe always brings a smile to my face as I remember the times GD and I used to shop there. One day as we approached the shop at the end of the alley we saw Patrick enjoying his lunch sitting on a stool outside catching some rays of weak sunshine, I peeked into patrick’s bowl and he explained he often poached a piece of salmon in a vegetable stock for lunch and just added what ever vegetables he had to hand on the day. So simple so  nice!. So today this is my take on Patrick’s soup.

For two people take two fresh salmon fillets and poach in a vegetable stock. GD made a wonderful vegetable stock base that looks a little like pesto when jared up, which keeps well for upto six months kept in a cool dark place, recipe for which can be found in The River Cottage Handbook no.2 by Pam Corbin, but I have made this many a time using a good quality organic bouillon cube.

Below is the soup simmering.


Dark kale from the garden bed got torn into strips, garlic crushed, ginger bashed, pepper diced, spring onion and celery chopped and added to the pot


and voila! a nutritious lunch served with fresh squeezed orange juice in 20 minutes.

I Love this dish because it is simple, quick and busting with healthful ingredients.

Salmon contains essential omega-3 fats and immune boosting vitamin D,

celery is an excellent source of antioxidants and beneficial enzymes, in addition to vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6.

The following information I found on ‘mindbodygreen’ about Kale, Kale is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration. Kale is high in calcium, per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

WOW! after reading all that about kale I am sure glad to have two plants still producing plenty of kale for our table. Please note it is important for people with thyroid issues to make sure the kale is well cooked so as to give up its beneficial properties, (uncooked kale can be detrimental to thyroid health) Cruciferous vegetables are unique in that they are rich sources of sulfur-containing compounds known as glucosinolates. Glucosinolates form a substance called goitrin that can suppress thyroid function by interfering with iodine uptake, which can as a result cause enlargement of the thyroid.

Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits.

Ginger according to the ancient healing system of ayurvedic medicine ginger strengthens the immune system because it helps to break down toxins in the body’s organs, thereby cleansing the body’s lymphatic system. In this way ginger prevents the accumulation of toxins in the body that increase susceptibility to infections, especially in the respiratory system.Ginger also helps to stimulate emptying of the stomach without any negative side effects. The thing that really interested me in ginger properties is its ability to prevents the growth of H. pylori, a type of bacteria in the digestive system which can cause ulcers in the lining of the stomach or the upper part of the small intestine. I keep reading that health begins in the gut, so this is a great ingredient in the recipe and gives a nice little ‘bite’ to the overall flavour.

Garlic the NHS website states contains vitamins C and B6, manganese, selenium and other antioxidants (notably allicin). More recent evidence-based research suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers.

Spring onions, are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A.  The ‘timesofindia’ states spring onion lowers blood sugar level. It is a support against gastrointestinal problems. It is often used as a medicine for common cold. It is used as an appetizer as it helps digestion. It speeds up the level of blood circulation in the body.

I do hope you enjoy this recipe as much as GD and I do.

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