This diet is geared to those of us who live in northern latitudes. Ingredients-wise, it's about the produce that's available in the northern hemisphere, such as root vegetables, cold-water fish and plenty of healthy grains, with an emphasis on seasonality, so that, over the year, we eat more or less as nature intended.
Combine this with some judiciously chosen ingredients from other-world cuisines, and you have a recipe for healthy eating that you can follow for life, not just a few weeks.
Salmon with carrots, ginger, leeks, green beans and chervil
Salmon can be eaten in many different ways: raw, smoked, fried, baked, marinated or as gravadlax. In this case, it is fried in a dry pan, so it cooks in its own oils, for a good, true flavour.
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Serves 4
4 pieces of salmon fillet, about 700g-800g in total
200g baby carrots
1 leek, cut into fine julienne strips
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200g green beans, trimmed
100g ginger, finely chopped
1 bunch of chervil
Salt and freshly ground pepper
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Fry the salmon in a hot, dry pan for 2-3 minutes on each side. Remove from the pan, add the vegetables, ginger and chervil, and let them simmer for 5 minutes. Season to taste. Place the salmon fillets on a serving platter and spread the cooked vegetables over them. Serve with a green salad and a baguette.
Recipes extracted from The Nordic Diet by Trina Hahnemann, photographs by Lars Ranek (Quadrille £12.99; offer price, £11.69 inc p&p); and Anjum's Eat Right for Your Body Type, photographs by Lisa Linder (Quadrille £14.99; offer price, £13.49 inc p&p). To order at the offer prices, call The Sunday Times Bookshop on 0845 271 2135 or visit timesonline.co.uk/bookshop