30/11/2025
So many of my clients say:
“I know salmon’s good for me, but I just can’t handle the taste.”
Here’s a little secret: it’s not the fish it’s what it’s served with and how it is cooked.
Last night I poached salmon — the gentlest way to cook it. This method means the oil doesn’t overpower flavour and isn’t damaged in the cooking
🍋 A squeeze of lemon some dill garlic and salt in the poaching liquid balances the natural oils of the fish — softens the flavour, supports digestion, and makes it all just feel… lighter.
🌿 Then comes the salsa verde.
Capers, lemon juice & zest, garlic, dill (or any herb!) sharp, zesty notes that slice through the richness and make oily fish sing. That little green spoonful shifts the whole dish. It brightens every bite and gives your body the message: this is alive, vibrant, nourishing. And did I mention antioxidants?
🥬 Add a few bitter leaves — like radicchio.
Bitterness is often what’s missing when people say “it’s too rich.” Bitter grounds, balances, and clears the palate. It makes the whole meal feel more refreshing, less heavy & It actually does help digest the fats better Just a few leaves, dressed or grilled, bring that edge we didn’t know we needed.
🧠 Why does this matter?
Oily fish like salmon are packed with omega-3s and protein — essential for brain, hormones, joints, and mood, especially in midlife and beyond. But if we don’t enjoy it, we won’t eat it.
The key?
Balance.
(Can you tell my sun sign is Libra?!)
Would you eat this?
