Teriyaki salmon

A really popular recipe and a nutritious meal providing you with essential omega-3 fatty acids EPA and DHA which are not made by the human body, so we need to include them in our diet. These healthy fats are vital for our well-being, brain function, metabolism and hormone regulation.

This is really quick and easy to prepare and also very, very tasty.

Serves 2

Ingredients:

x2 6 oz salmon fillets, skinned

1 red chilli, finely chopped

2 garlic cloves, crushed

2 tsp freshly grated ginger

3 tbsp soy sauce

2 tbsp lime juice

1 tbsp mirin   

1 tbsp honey

1 tbsp coconut oil

Chopped coriander and wedge of lime to serve

Stir fry:

120 g pak choi, roughly chopped

150 g beansprouts

50 g mangetout, sliced

2 spring onions, sliced

2 tsp sesame seeds

1 tsp coconut oil

Method:

  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Place the salmon in a mixing bowl. Mix together the sauce ingredients and pour over the salmon. Marinate for 20 minutes (at room temp or refrigerated).
  • Transfer the salmon onto a baking sheet and pour over the marinade. Bake for 10-12 minutes until just cooked.
  • Heat the coconut oil in a wok, add the spring onions and sesame seeds and stir-fry for 1 minute. Add the pak choi, beansprouts and mangetout and stir-fry for a further 2-3 minutes.
  • Remove the salmon from the oven, serve on a plate with the stir-fry 
  • Sprinkle with fresh coriander.

* If you are feeling very hungry serve with some cooked brown rice or quinoa.