The coriander leaf stimulates the appetite and awakens the digestive organs. The rice, carrot, salmon and Jerusalem artichoke are sweet in flavour, supporting the Spleen’s digestive function. Watercress, salmon and rice are nourishing for the Blood and Qi. The overall energetic temperature is neutral to cool (soy sauce, lemon and watercress are the cooling components, so use more to make it a more cooling dish or less to keep it neutral/warm). This makes for a recipe that is fairly light and easily digested, while nourishing (and also somewhat moving) the Blood and Qi.
2 salmon fillets
2-3 tablespoons soy sauce
5-6 medium Jerusalem artichokes
large handful watercress
3/4 cup rice
1 medium carrot
1 small onion
small handful coriander leaf, finely chopped or torn
2 spring onions, diagonally sliced
Preheat the oven to 200°C (180°C fan, gas mark 6)
Peel the Jerusalem artichokes, chop into cubes, place in a baking dish, drizzle in olive oil and season. Put into the oven for about 45mins (or until golden brown).
Meanwhile, spread some aluminium foil in another baking dish and place the salmon fillets on top. Slice the lemon and place a couple of slices on each salmon fillet. Pour over the soy sauce, then wrap the aluminium foil around the salmon, sealed at the top. The salmon will need to bake for about 20mins, so time this to finish at the same time as the Jerusalem artichoke.
Finely chop the onion and finely slice the carrot. Fry in a medium/large saucepan with a little olive or coconut oil. When the onion is browning, add the rice. Once the rice is coated with oil, pour over 1 1/2 cups boiled water and 1/2 to 1 tsp salt. Boil the rice gently for 10-12 minutes, with the lid askew, until the rice is nearly dry. Then sprinkle over the coriander and put the lid on properly. Turn off the heat and leave for another 10mins.
Fry the spring onion for a couple of minutes.
Wash and pat dry the watercress.
To serve, remove the lemon slices from the salmon, but pour over a little soy sauce. Plate up all the other ingredients with the spring onion sprinkled over the salmon.