Teriyaki salmon with stir-fried seasonal greens
Salmon is jam packed with essential nutrients- especially omega-3 fatty acids, which we need in abundance for glowing skin, glossy hair, healthy brain function and memory. Wild salmon is also the best dietary source of vitamin D; a deficiency of which has been linked to an increased risk of cancer and heart disease. Combine it with immune boosting ginger, chilli and garlic, and sit it on a bed of seasonal greens bursting with iron, magnesium and vitamin C- and you have a nutritionally excellent meal!
This is very quick to do, ideal for a midweek dinner. Do note you will need 3 pans though!
5 ingredients: salmon fillets, maple syrup, lime, kale (or chard), tenderstem broccoli
From the store cupboard: olive oil, red chilli, garlic, fresh ginger, soy sauce
Ingredients (serves 2)
2 salmon fillets
4 tbsp soy sauce (or gluten free tamari)
2 tbsp maple syrup
1 lime, zest & juice
1 red chilli, finely chopped
thumb sized piece fresh ginger, peeled and finely chopped
4 cloves garlic, finely chopped
2 large handfuls kale or chard
2 large handfuls tenderstem broccoli
extra virgin olive oil
1. Heat 1 tbsp olive oil in a frying pan and gently fry the ginger, half the garlic, and red chilli for 4-5 minutes.
2. Add the lime zest, lime juice, soy sauce and maple syrup. Stir, and turn up the heat. Allow to gently bubble and reduce down until thickened and slightly sticky.
3. Meanwhile, heat 2 tbsp olive oil in a thick bottomed frying or griddle pan. Place the salmon fillets skin side down, and then cook for about 3 minutes each side, or until cooked through.
4. In a third pan (ideally a wok!), heat a splash of olive oil and the rest of your garlic. Stir-fry the broccoli and kale (or chard) until cooked through but still tender.
5. Once your salmon is cooked, transfer the fillets over to the teriyaki sauce pan, and spoon the sauce over the salmon.
6. Serve the salmon fillets on a bed of the seasonal greens, and drizzle over any remaining sauce. Enjoy!