Hugo Martini is a body transformational coach, fitness model and now a retreat owner. Balearic Bootcamp is his vision. This summer he will be running a camp to help people achieve the fitness goals they dream about
This is his recipe, he chose this because it´s clean and lean. It¨s nutritionally dense and as it´s salmon is one of the most nutritious fish packed full of B vitamins and minerals. The marinade adds flavour and spice with a hint of heat from the wasabi.
Pour the mirim, honey and salt into a pan. Heat slightly until the salt has dissolved. Pour into a box and cool. Add in thin slices of radish. Pop in the fridge and leave. This is best done the night before but can be done on the morning 4 hours absolute minimum for marinating.
Mix the soy, honey and sesame oil and coat the salmon in a box. Leave in the fridge for about 2 hours.
Turn on the heat and pour in a little sesame oil. Once the pan is hot place the salmon skin down in the pan. Cook for a few minutes. Once the salmon is starting to colour turn over and pour in the marinade juices, this will fry and bubble quickly. Use a spoon to baste the salmon well with the juices as it´s cooking. Once the salmon is pink and just cooked all the way through take out and place the salmon in foil and wrap. Leave on the side.
Keep the heat on medium and add spring onions and garlic to the pan throw in the spinach. At the same time put some broccoli in another pan on a rolling boil for 3 to 4 minutes. Once the spinach is wilted add in the quinoa and stir until warm, place on the plate, unwrap the salmon and place on top. Dress with a few more spring onions, add in the pickled radish and top with a few wasabi seeds. Serve the broccoli separate.
Find out more about The Balearic Bootcamp here: http://www.balearic-bootcamp.com/
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