Seared Salmon with Ginger and Coriander

This Thai-inspired dish is packed with Oriental flavours and the large amount of ginger will give your immune system – not to mention your libido – a real boost, thanks to the high zinc content. The refreshing coriander serves to balance the zesty flavour of the ginger and lime, as well as acting as a digestive aid. Salmon is also, of course, rich in omega 3 essential fats to help brain, heart and skin health. Serve with brown basmati or low-GL rice, or soba noodles, and stir-fried vegetables – try the Soy and Sesame Steam-fried Tenderstem.

Serves 4


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 tamari or soy sauce

3 tbsp toasted sesame oil

juice of 2 limes or lemons


1 Rub the salmon fillets all over with the olive oil and sea salt, and set them aside.

2 Whiz the ginger, spring onions, coriander, tamari or soy, sesame oil, lime juice and 3 tablespoons of water together in a blender until they form a relatively smooth sauce and the ginger is finely chopped. Taste and adjust the seasoning according to taste.

3 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.

Cook’s Notes

Wheat-free if you use tamari, dairy-free.


From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.


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