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!