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.