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.