Sunday, 23 May 2010

Salmon, soy and pak choi

Due to popular demand I'm going to start including some healthy, but always tasty, recipes in my blog.

This is an old recipe from the brilliant Sunday times low GI series from four years ago .. thank you to my sister for reminding me about it!

This recipe contains salmon, high in the essential omega 3 fats I talked about last week, as well as ginger, which is a natural anti-inflammatory. By cooking the salmon in a parcel you save the juices and use very little fat.

Whilst you cook the salmon cook some wholegrain or brown rice to serve with it.

Preheat the oven to 220 degrees celsius.

Mix the following ingredients in a small saucepan, stir until the honey has dissolved and simmer for 4-5mins until reduced:

1tbsp each of soy sauce (with no added sugar) and sake, sherry or rice wine
1 tsp each of fresh finely chopped or grated ginger and honey or agave syrup.
2 tbsp water

Once reduced, remove the sauce from the heat and add 1 tbsp lime juice.

Brush a large sheet of foil with 1 tsp sesame oil and place two salmon steaks (200g each) on the foil, turn on the oil and leave skin side down, side by side. Pull up the sides of the foil, pour on the reduced sauce and then fold the edges of the foil together to create a lose parcel with thick edges. Cook for 15-20mins.

Whilst the salmon cooks, cut up and steam two pak choi for two minutes/until tender.

Serve the salmon on a bed of rice with any sauce left in the parcel spooned over the salmon and pak choi.


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