Asian salmon recipe

Essential fatty acids are vital for many different functions in the body: such as supporting the immune system, helping the blood stream to transport cholesterol and helping to keep the heart rate regular. Salmon is a great source of these health-boosting essential fatty acids, so why not try out this Asian salmon recipe for dinner tonight?

Ingredients (serves 2)

Sugar

Vegetable oil

Salt

2 salmon fillets

150g basmati rice

50g coconut cream sachet

1 red onion

3 soy sauce sachets

1tbsp fish sauce

10g fresh mint

1 red chilli

1 garlic clove

1 lime

100g sugarsnap peas

375ml boiling water

Method

Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Submerge the coconut cream sachet in boiling water to soften. While you wait for your coconut to soften, peel and finely slice the red onion.

Add the rice, softened coconut cream and boiled water to a pot with a matching lid and bring to the boil on a high heat. Once boiling, reduce to a simmer and cook with a lid on for 10-15 minutes, or until the water is absorbed. Peel and finely chop or grate the garlic.

Meanwhile, slice the sugarsnap peas lengthways into thin strips (alternatively, you can leave them whole to save time). Deseed the chilli (scraping the seeds out with a teaspoon) and chop finely. Peel and grate or chop the garlic finely.

Heat a large, wide-based pan (preferably non-stick) with one tablespoon vegetable oil on a medium high heat.

Once hot, add the salmon, skin-side down, and cook for two minutes. Meanwhile, combine the soy sauce and fish sauce with two tablespoons sugar (brown sugar if you have it) in a bowl and mix well.

Transfer the salmon fillets to a baking tray (use tin foil to avoid mess), skin-side up. Put them in the oven for a further seven minutes, or until cooked through. Meanwhile, return the pan to a medium-high heat with two tablespoons vegetable oil. Add the onion, sugar snaps, garlic and chilli and stir-fry for three minutes.

Meanwhile, halve the lime. Strip the mint leaves from their stalks and chop finely.

Add the sauce to the vegetables and cook for a further two minutes or until reduced and sticky, stirring occasionally. Remove the pan from the heat and add the juice of half the lime, reserving the rest for serving.

Serve the rice (press into small cups or bowls and turn out for fancy presentation). Add the vegetables and salmon to the side and scatter with the mint. Serve with the remaining lime and enjoy!

Recipe courtesy of gousto.co.uk

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