Soy & Wasabi Salmon Skewers

salmon skewers

This is hands down, my favourite recipe. The taste from the soy & wasabi glaze is out of this world. Don’t worry about the wasabi being too hot, when it’s mixed with the soy and cooked, it becomes more of a salty, spicy marinade rather than the mind-blowing wasabi paste you have with sushi. Wasabi paste is available in all supermarkets now, so don’t be shy if you’ve not cooked with it before, it’s nice and easy to find.

This is perfect with my sticky coconut & coriander rice.

Adapted from Dale Pinnock’s ‘Healthy Everyday’

Serves 2


  • 2 salmon fillets
  • 4 tbsp soy sauce
  • 2 tbsp (or a good squeeze) Wasabi paste
  • 4 spring onions
  • Wooden/metal skewers


Preheat the oven to 200C/180C fan. Line a baking tray with foil.

Mix the soy sauce and wasabi paste in a medium size bowl and whisk together to form a smooth marinade with no lumps. Set aside.

Remove the skin from the salmon fillets by gently running a sharp knife just underneath the skin, away from your body. Cut the salmon fillets into 5-6 chunks. Stab each chunk with the knife to make a little cut. This allows the marinade to penetrate the salmon so you don’t have to soak it for hours. Add the chunks to the marinade bowl and use your hands to coat the salmon pieces in the japanese sauce. Leave to marinate for 10 mins (or longer, if you have time).

Clean the spring onions and chop the ends off. Slice each onion into 5 sections, each about 4cm long.

Take your skewers and thread the onion and salmon pieces alternately. Place the skewers on the foil-lined baking tray and bake for 20 mins, turning after 10. Be careful of the skewers – they get hot!





Life lately – a month in pictures

I’ve been super busy at work recently, so haven’t been blogging anywhere near as much as I’d like. As it’s getting a bit quieter again until September, I’m really looking forward to getting back into it. I need to get my Instagram up and running properly, but until then, here’s my month in pictures! I love the quote in the middle, I’ve set it as my phone background so I remember to take a step back and get outside whenever things get a bit stressful. Easier said than done sometimes, but even the words ‘Log off’ inspire a sense of calm, don’t you think?

PicMonkey Collage

Pre-workout Protein Porridge


This is the ultimate pre-workout, especially if you’re a morning person. Slow release carbs for steady energy release, plenty of protein for muscle building and good fat for synthesis & even more energy. The syrup/honey and cacao nibs also provide an instant kick to get you going when the birds aren’t even singing yet.
I like to add peanut butter for flavour, if I’m knackered I sometimes put a tsp of Nutella in too (I know, I know, but COME ON!) You could also use nuts, seeds, fruit or spices like ginger, nutmeg & cinnamon. Switch it up!


– 1 cup instant oats
– 200-250ml milk
– 1-2 scoops whey powder
– 1/2 tbsp peanut butter (optional)
– squeeze of Sweet Freedom syrup/honey
– cacao nibs


– Make a protein shake with they whey and milk, as usual. Add a bit more milk to make it thinner than you’d usually drink

– Put the oats in a bowl and chuck the shake on top. Stir it up really well and microwave on high for 1 min 50. Leave to cool for 30 seconds and add more milk if it’s too frothy or stodgy.

– If using peanut butter, stir it in now. Add the toppings & enjoy!