- juice 2 limes
The same shape, but smaller than…
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, crushed
- 2 tsp low-sodium soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp rice wine vinegar
- 2 skinless salmon fillets
- 100ml low-sodium chicken stock
- 140g pack baby corn, halved
- 175g thin-stemmed broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 4 baby pak choi, halved
This member of the cabbage family has a number of different names, including bok choy, horse…
- small bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
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.
Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.