Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Ingredients
- juice 2 limes
- thumb-sized piece ginger, grated
- 2 garlic cloves, crushed
- 2 tsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 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
Method
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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.
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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.
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Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.