Here is a quick reminder about Gut Week which runs between 23rd-29th August. Last month we featured a delicious Oriental tofu, onion and mushroom kebabs, Moroccan Lamb Stew and a refreshing herby fruit salad.
With Gut Week just around the corner this week we are featuring a delectable steamed salmon recipe (one of my favourite fish, and something I absolutely adore to cook!)
Here the salmon is marinated in coriander, ginger, mint, lime juice and chillies. Serve with brown basmati rice or rice noodles and steamed green beans or pak choy.
SERVES 4
Small bunch of coriander, washed
12 mint leaves, washed
1/2 teaspoon salt
2 garlic cloves, crushed
2 green chillies, de-seeded and chopped
3 tablespoons fresh lime juice
1 tablespoon golden caster sugar
1 teaspoon peeled and chopped ginger
1 tablespoon fish sauce (Nam Pla)
4 x 125g (41/2oz) salmon fillets
1 In a food-processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth. Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes.
2 Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 68 minutes.
3 Serve immediately with the rice or noodles and vegetables.
Per portion: 254 kcal, 14g fat, 2.4g sat fat, 0.37g sodium