Here’s another wonderful salmon recipe to boost those omega-3s, and it’s sophisticated enough to use for a dinner party if you’re entertaining. This time we’re using salmon portions and giving it an Asian twist. The ginger should, once again, help with pregnancy-related nausea.
Makes 2 portions.
YIELDS
1 Serving
For the sauce
2 Cloves of garlic
1 tbsp Grated ginger
3 tbsp Sake mirin
2 tbsp Tamari soya sauce
1 tbsp Sesame oil
1 Juice of 1 lime
For the fish
1 tbsp Coconut oil
150 g Exotic mushrooms, trimmed
100 g Bok choi, halved lengthways
202 g Norwegian salmon portions
For the garnish
2 tbsp Toasted sesame seeds
1 Sprinkle of Japanese 7 Spice (optional)
In a bowl, whisk together the sauce ingredients.
To make the fish, heat the coconut oil in a frying pan and fry the mushrooms on a high heat until they just start to brown.
Add 2 tablespoons of the sauce, give the mushrooms a quick stir and remove them from the pan.
Fry the bok choi for a minute or two in the same pan. Once it has wilted, remove and set aside.
Add a little more coconut oil if necessary and fry the salmon for about 2 minutes on each side until it is a beautiful golden colour.
Pour the remaining sauce over the salmon in the pan and cook for a further minute.
Add the mushrooms and the bok choi to the pan to heat through.
Serve with a sprinkle of toasted sesame seeds and a dash of Japanese 7 spice.