There are few things I prefer than an Asian infused supper…
With a hit of Omega 3, good protein content and greens to boost the immune system it’s a perfect shout for the boys too (you can always add some sweet potato wedges!)
I picked up a similar recipe to this from Mindful Chef and have slightly altered it to suit my preferred taste, I hope you enjoy it too!
2 x Salmon fillets
200g Pak choi
2 Spring onions, finely chopped
1 Lime, quartered
1 Red chilli, finely chopped
2 Garlic cloves, crushed/finely chopped
2tbsp Soy sauce
1 large knob fresh Ginger, finely chopped
Coconut oil, for cooking
Salt & pepper for seasoning
- Start by making the sauce; put the finely chopped chilli, garlic and ginger into a small bowl and add the soy sauce, honey and half of the juice from the lime.
- Rinse the quinoa, put in a saucepan and add 300ml of water and bring to the boil before simmering on a medium heat until cooked (probably about 10 mins).
- Chop the ends off the park choi and leave to one side
- De-stalk the kale and place on a baking tray with 1tbsp coconut oil and cook for 5-8 minutes (180C) until crispy… but not burnt!
- Thinly slice the spring onions and drain the quinoa. Add these together in a bowl, big enough for the kale to fit in too! Mix together when the kale is cooked.
- Heat 2tbsp coconut oil in a pan on a high heat. Place the salmon gently in the pan, skin side down. After 1 minute turn the heat down to medium and cook for a further 3 minutes before turning. Add the pak choi and sauce to the pan and cook for another couple of minutes, being careful not to over cook the salmon!
- To serve: spoon the crispy kale and quinoa onto the places, placing the salmon gently on top with the pak choi. Make sure you pour over the sauce!
Find more of my recipes here