Hope you’re all still baring those tanned legs from what seem like forgotten holidays in the distant summery past: August seems to have suddenly taken a bit of an autumnal turn! I’m off to Bingley festival this Friday for the weekend with the kids so I am still hanging on to the possibility of a freak mini heat wave. I am still hoping to get my shorter shorts on as feeling great after a week of MC&L meets Insanity. I know I have raved about it before but it really is my absolute favourite session. You’re guaranteed quick results in a very short timeframe and you feel stronger, cleaner and of course, slimmer!
This week’s recipe is me sticking to the protein and greens principle from last week’s meal plans. I haven’t used coconut oil as I usually do as this is an oriental inspired dish and I do prefer a bit of sesame oil when cooking such dishes. It’s still super healthy, very fresh and perfect for the whole family. In fact – this started off as a meal for one with a second piece of salmon for lunch the day after but my husband decided to eat with me as it smelled so good. Hence the last picture shows some rogue spinach on the plate which isn’t in the prep pics as I had to knock up a quick spinach side so there was enough veg to go round!
This is packed with flavour from the chilli, ginger, garlic, soy and coriander sauce I made and I have also used a delicious oil of sunflower, sesame, ginger with a hint of garlic which really transformed the veg. The salmon was steamed in a foil parcel with a reduction of the sauce drizzled on top at the end and this kept the flavours fresh and clean rather than cooking the salmon in the sauce and overpowering the dish with strong flavours. It’s also great to double up the recipe and have as a spicy salmon salad the day after by adding some crispy peppers to the veg. Enjoy it whilst you’re still in the mood for salad!
- 1 fillet of salmon (2 if you’re doubling up)
- 1 courgette julienned or sliced thinly
- 1 carrot julienned or sliced thinly
- 2/3 spring onions sliced thinly lengthwise
- 1 clove garlic minced
- 1 thumb ginger grated
- 1 green chilli deseeded and chopped (or not according to taste!)
- 1 -2 tablespoons light soy sauce
- ¼ lemon juiced
- ¼ lime juiced
- Handful of coriander chopped
- 2 tablespoons sesame seeds dry roasted in pan
- 1 tablespoon of oil of choice
- Spinach (optional)
Preheat oven to 180 degrees Celsius/gas mark 4
Lightly oil a sheet of foil, place salmon fillets on sheets and fold over foil to make a parcel, crimping and pressing to ensure steam cannot escape and cook in oven for approx. 20 mins
Whilst fish is cooking, slice or julienne courgette, carrot and onion
Make a sauce in a small bowl by combining chilli, ginger, garlic, soy sauce, ½ tablespoon oil, lemon and lime juice and coriander
TIP: Instead of mincing/grating/chopping and combining ingredients separately, throw all sauce ingredients into a mini food processor to chop and blend – takes seconds!
In a frying pan or wok, heat remaining oil and throw in carrot, courgette and onion, stir fry for approx. one minute and add a third of the sauce and stir-fry for another 2 mins before transferring to a warm bowl.
If using spinach, throw into pan and add a spoonful of sauce and cook for a minute or two until spinach is wilted and transfer to a warm bowl.
Place cooked salmon and veg on plate
Scatter veg with roasted sesame seeds
Pour remaining sauce into hot pan which will reduce in about 30 seconds
Spoon sauce reduction onto salmon
Serve and eat immediately!
Until next time,