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Salmon, Mange Tout and Pak Choi

Quick to prepare and full of flavour, colour and essential nutrients.

3 Pak Choi trimmed and roughly chopped into large pieces

3 tablespoons olive oil

Large clove of garlic – peeled and chopped

1 stick lemon grass – slightly smashed (to allow the flavour to develop)

1 red onion – peeled and sliced

1 red chilli – deseeded and chopped

5cm piece root ginger – peeled and chopped

1 tablespoon crushed coriander seeds

200g mange tout

2 tablespoons Thai fish sauce

Juice of 1 lemon

Two salmon fillets

Black pepper to taste

2 lemon slices to garnish

Preheat the oven to 200C / Gas mark 6.

Place the salmon fillets on a baking sheet and lightly drizzle with olive oil.

Bake for between 10 – 12 minutes until the salmon is cooked.

Whilst the salmon is cooking, heat the remaining oil in a wok or similar pan.  Over a medium heat add the garlic, lemon grass, red onion, chilli, ginger and coriander seeds.  Cook, stirring continuously for about 5 minutes.

Turn up the heat slightly and add the pak choi and mange tout. Continue to cook for another 3 minutes stirring continuously.

Stir in the fish sauce and lemon juice – continue cooking for another minute.  Remove the lemon grass.

Serve the vegetable mix topped with the salmon.  Sprinkle the salmon with black pepper to taste and garnish with a slice of lemon.

Salmon is a rich source of Omega 3 Essential Fats and Protein.  It also contains vitamins A, E and D.

Pak Choi and Mange Tout - the vibrant green colour of these two vegetables indicate the high levels of essential minerals including calcium, magnesium, zinc and phosphorus and protective antioxidants.

Ginger is a powerful antioxidant and supports good digestion and detoxification.