This Thai-inspired dish is packed with Oriental flavours. The Omega 3 rich salmon supports brain, heart and skin health, the ginger boosts your immune and the coriander balances the zesty ginger and lime and supports digestion. Serve with brown basmati rice, or soba noodles, and stir-fried vegetables.
- 4 x 100g (4oz) salmon fillets, skin on
- a little olive oil and salt for rubbing
- 1 tbsp coconut oil or mild or medium (not extra virgin) olive oil
- 2 tbsp root ginger, peeled
- 10 spring onions, topped, tailed and halved
- 1 tbsp fresh coriander
- 3 tbsp soy sauce or tamari (if you’re gluten free)
- 3 tbsp toasted sesame oil
- juice of 2 limes or lemons
- Massage the salmon fillets with olive oil and sea salt, and set them aside.
- Puree the ginger, spring onions, coriander, tamari or soy, sesame oil, lime juice and 3 tablespoons of water in a blender until they form a relatively smooth sauce and the ginger is finely chopped. Adjust the seasoning according to taste.
- Heat the oil in a large frying pan, then pan-fry the salmon fillets for 5 – 7 minutes on each side or until cooked and the flesh flakes easily when pressed. Serve immediately with the sauce.