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 zincWhat it does: Component of over 200 enzymes in the body, essential for growth, important for healing, controls hormones, aids ability to cope with stress… 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.
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.
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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