
Lime & ginger salmon
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
Plus marinating
A star rating of 3.5 out of 5.26 ratingsRate
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Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Healthy
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Spicy apple crumble
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Ingredients
Nutrition
Units:
MetricUS
-
juice 2 limes
-
thumb-sized piece ginger
grated
-
2 garlic cloves
crushed
-
2 tsp low-sodium soy sauce
-
2 tbsp rice wine vinegar
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2 skinless salmon fillets
-
100ml low-sodium chicken stock
-
140g pack baby corn
halved
-
175g thin-stemmed broccoli
-
4 baby pak choi
halved
-
small bunch spring onions
sliced
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Nutrition: per serving
-
kcal354
-
fat18g
-
saturates3g
-
carbs11g
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sugars7g
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fibre6g
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protein38g
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salt1.4g
low
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Method
-
step 1
Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
-
step 2
Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
-
step 3
Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Recipe from Good Food magazine, August 2011
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A star rating of 3.5 out of 5.26 ratings
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