Lime and Ginger Salmon with Asian Greens

Salmon is one of my favourite things to eat, which is kinda nice given it’s also a great source of protein, vitamin D and Omega-3 fatty acids. Unfortunately my enthusiasm for eating it doesn’t quite match my talent for cooking it, and my repertoire of salmon-based dishes consists of exactly one. Luckily I REALLY like this dish… and now you can fall in love with it too.

 Lime and ginger salmon with Asian greens

What you’ll need
Two skinless salmon pieces
Snow peas – ends cut off
Kale – roughly chopped
Baby bok Choy
Any other greens — I often use kale and spinach too

Marinade
Juice of 1-2 limes
Tamari or soy sauce (4 tbs)
Sweet chilli sauce (4 tbs)
Grated ginger (1 tbs)
Fish sauce (splash)
Caster sugar (1/2 tsp)
(combine all ingredients and add fish – leave to marinade for approx 20 minutes)

Method
1. Preheat oven to 180 degrees (celcius)
2. Pop salmon in and cook for around 12-15 minutes
3. Meanwhile, pour marinade into shallow, non-stick fry pan and boil to destroy bacteria (I simmer for around 2 mins, recommendations are for around 2-5 mins)
4. Once ready, throw your vegies into the pan and cover, steaming for approx 1 minute

That’s it – plate up! I usually serve mine with a little brown rice, drizzling the cooked marinade over the top for a bit of a zesty kick.

It’s such an easy, healthy mid-week meal and (including marinating time), you can have this meal on the table in 30 minutes – so imagine how quickly Jamie Oliver could do it!

The pictures don’t really do it justice (as usual) but I can guarantee you a delicious dinner (albeit maybe not a pretty one). Let me know if you’ve got any questions and feel free to share you fave salmon recipe with me – it’s probably time I thought about expanding my repertoire…

Alright, that’s it from me – tonight I must finish off a little work so I can renew my registration with Fitness Australia. Have a great night!