KelpForest
Guest
Ingredients
4 x 140g/5oz salmon fillets
2 tsp sunflower oil
small knob of root ginger ,
peeled and grated
1 mild red chilli , finely sliced
(deseed if you want less heat)
bunch spring onions , finely
sliced
1½ tbsp sweet soy sauce
¼ tsp sugar
1 x 20g pack coriander , leaves
only chopped
Directions
1. Heat grill to high. Place the fish in a shallow baking dish, then
grill for 4-5 mins until cooked through, but still a little pink in
the centre. Cover and set aside.
2. Heat a wok, add the oil, then stir-fry the ginger, chilli and
spring onions for 2-3 mins. Stir in the soy, sugar and a splash
of water, then take off the heat. Throw in the coriander and
serve immediately with the salmon. Delicious with rice or
noodles.
Per serving
281 kcalories, protein 29g,
carbohydrate 3g, fat 17 g,
saturated fat 3g, fibre 0g, salt
1.52 g
4 x 140g/5oz salmon fillets
2 tsp sunflower oil
small knob of root ginger ,
peeled and grated
1 mild red chilli , finely sliced
(deseed if you want less heat)
bunch spring onions , finely
sliced
1½ tbsp sweet soy sauce
¼ tsp sugar
1 x 20g pack coriander , leaves
only chopped
Directions
1. Heat grill to high. Place the fish in a shallow baking dish, then
grill for 4-5 mins until cooked through, but still a little pink in
the centre. Cover and set aside.
2. Heat a wok, add the oil, then stir-fry the ginger, chilli and
spring onions for 2-3 mins. Stir in the soy, sugar and a splash
of water, then take off the heat. Throw in the coriander and
serve immediately with the salmon. Delicious with rice or
noodles.
Per serving
281 kcalories, protein 29g,
carbohydrate 3g, fat 17 g,
saturated fat 3g, fibre 0g, salt
1.52 g