Ingredients:

1 Salmon fillet per person (get either wild or organic salmon rather than farmed)

Olive Oil

One can of coconut milk

Juice of one fresh lime

Soya sauce or tamari

1 teaspoon ground ginger or chopped fresh ginger

1 teaspoon of ground coriander

A handful of fresh coriander leaves

Two cloves of chopped garlic

Selection of vegetables for stir fry as desired such as:

Sliced red peppers

Chopped white cabbage

Sliced onions or leeks

Beansprouts

Broccoli

Baby sweetcorn

Mangetout

Method

 

Lightly brush the salmon fillets with olive oil and place under a moderate grill for 20 minutes until lightly browned.

Then chop all vegetables ready for the stir fry.

Place the ginger, ground coriander and garlic in a wok with a little olive oil and heat gently then add a little water to form a paste.

Next add the vegetables and stir to coat with the paste, then add the soya sauce to taste and cook for a few minutes until vegetables begin to soften.

Next add the coconut milk and juice of the lime to the vegetables and simmer for a few minutes. Taste mixture and add more soya sauce if required.

Serve vegetable mixture in deep individual bowls and place the grilled salmon on top. Garnish with fresh chopped coriander.

This entry was posted on Wednesday, October 1st, 2008 at 1:00 am and is filed under Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.