ChiaraGinger and Soy Salmon with Brown Rice Stir-fry
Grilled salmon is always a nice choice; nutritious, delicious and it gets tender inside but with a tasty golden top....
Personally I try to avoid farmed salmon as it is fatter, less healthy and nutritious.
This recipe is a quick one and is also very tasty so... let's go and quickly enjoy some.
Serves:2 | Prepare: 10 minutes | Cook: 10 minutes.
Ingredients
2 wild salmon fillets
2tsp grated fresh root ginger you (can also use the ginger powder)
2 garlic cloves - crushed
1 tsp sesame seeds
1 tsp clear honey
2 tsp of Tamari sauce or reduced salt soy sauce
Coconut oil
Sea salt
300gr pack of stir-fry (with Edemame beans and brown rice)
1/2 chinese leaf roughly shredded
1 lime - juice of half and other half cut into wedges.
Preparation
Preheat the oven grill to high. Put the salmon fillets on a paper lines baking sheet skin-side down, season with the salt and sprinkle the sesame seeds. In a little bowl, mix 1 tsp Tamari sauce, ginger and honey and brush over the top of the salmon. Grill for 10 minutes until opaque and sticky on a shelf at the top of the oven.
Meanwhile heat the oil in a wok or large frying pan over a high heat. Add the garlic for one minute followed by the Chinese leaf and stir-fry for 5 minutes tip in the pack of stir-fry and the remaining soy sauce. Stir fry for another 5 minutes and squeeze in the lime juice.
Divide between plates and top with the salmon. Serve immediately with the lime wedges on the side.
