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Recipe by olive magazine

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1. Purée the ginger, garlic, coriander stems, chilli, tomatoes, vinegar and sugar together in a food processor or blender. Pour into a saucepan and simmer for about 10 minutes or until syrupy.
2. Coat the salmon in the cornflour, dust off excess, and season. Coat a frying pan with spray oil and sear the fish until crisp, about 3- 4 minutes on each side.
3. Serve with broccoli and the sauce. Scatter with coriander leaves. add rice if you're hungry.

Per serving (not including rice)

333 kcalories, protein 28.9g, carbohydrate 20.3g, fat 15.7 g, saturated fat 3.1g, fibre 0.5g, salt 0.2 g

http://www.bbcgoodfood.com/recipes/10963/

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Ingredients

• 2cm chunk root ginger , peeled and chopped
• 1 garlic clove
• a handful coriander , stems and leaves separated
• 1 red chilli , seeded
• 2 plum tomatoes
• 2 tbsp red wine vinegar
• 3 tbsp unrefined brown sugar
• 4 skinless salmon fillets
• 2 tbsp cornflour
• broccoli , steamed to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2cm chunk root ginger , peeled and chopped
• 1 garlic clove
• a handful coriander , stems and leaves separated
• 1 red chilli , seeded
• 2 plum tomatoes
• 2 tbsp red wine vinegar
• 3 tbsp unrefined brown sugar
• 4 skinless salmon fillets
• 2 tbsp cornflour
• broccoli , steamed to serve

Per serving (not including rice)

333 kcalories, protein 28.9g, carbohydrate 20.3g, fat 15.7 g, saturated fat 3.1g, fibre 0.5g, salt 0.2 g

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