Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.  


Salmon with five spice cabbage 

• Level: Easy 
• Time: 25 minutes 
• Makes: 2 servings 

This dish is a feast for the eyes as well as the taste buds. Chinese five spice powder is made using cinnamon, clove, star anise, peppercorns and fennel seeds, which you can make yourself however it is easy to get hold of in the shops. Cooking the red cabbage “steak” in these spices plus the ginger results in a warming and very slightly sweet flavour. This combines delightfully with the zesty lemon and chilli heat of the smashed avocado and then the beautiful wild salmon on top. 


• 2 wild Alaskan sockeye salmon fillets  
• 1/2 large red cabbage or 1 small  
• 2 medium avocado  
• 1 lemon  
• 1 teaspoon chopped mild red chilli 
• 1 teaspoon finely chopped/crushed ginger  
• Pinch of sea / Himalayan pink salt  
• 1 teaspoon Chinese 5 spice powder  
• 2 teaspoon coconut oil, melted  
• Mixed salad leaves to serve 


1. Preheat the oven to 190 (GM5). Slice the cabbage into “steaks” approximately 2cm thick. If it’s a large cabbage do one slice per person, and if small then two each.  

2. Brush the melted oil onto both sides of the cabbage steaks and place onto a baking tray. Spread the chopped ginger and the five spice powder over the surface and pop in the middle of the oven for 20 minutes.  

3. After 5 minutes start cooking the salmon. You can do this either by popping into the oven for 12-14 minutes or pan fry skin side down with a little oil on a low heat for 8 minutes, then flip and cook for a further 2 minutes.  

4. While the salmon and cabbage are cooking, prepare the smashed avocado by mashing the avocado, chilli, salt and a teaspoon of fresh lemon juice.  

5. Plate up the cabbage, smashed avocado and salmon as pictured.