Spicy apple crumble
This comforting pud is so good it'll be gone before you can say crumble - and the bonus is it's also low-fat
Lime & ginger salmon
Serves 2
Easy
Prep:
Cook:
Plus marinating
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Skip to ingredients
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- juice 2 limes
- thumb-sized piece gingergrated
- 2 garlic clovescrushed
- 2 tsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 skinless salmon fillets
- 100ml low-sodium chicken stock
- 140g pack baby cornhalved
- 175g thin-stemmed broccoli
- 4 baby pak choihalved
- small bunch spring onionssliced
Nutrition: per serving
- kcal354
- fat18g
- saturates3g
- carbs11g
- sugars7g
- fibre6g
- protein38g
- salt1.4glow
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.
