A great way to boost your vegetable intake and ‘Eat A Rainbow’. The wider the variety of plant foods, and the more varied the colour, the better. You can use any combination of veg you like, but here’s how I made mine…
Serves 4
Ingredients
4 salmon fillets
light olive oil
2 spring onions
1 head of broccoli
1 red pepper
2 carrots
1 courgette
knob of root ginger
2 cloves of garlic
2 tbsp tamari or soy sauce
1 orange – zest and juice
1 tbsp toasted sesame seeds (you could also use black ones for added goodness)
Method
Preheat the oven to 180c
Place the salmon fillets in a baking tray.
Scrape the skin off the knob of ginger using a teaspoon (you waste less than if you try to peel it) and grate half over the salmon along with the peel of half the orange, then squeeze half the juice from the orange over. Cover with foil and bake for 10-15 mins until salmon is cooked
Meanwhile prep your veg: chop the spring onion, chop the broccoli stalk, chop the florets into bite size pieces, deseed and slice your pepper, peel the carrot using a julienne peeler – if you haven’t got one a regular peeler will make ribbons of veg which is fine too.
In a large frying pan heat some light olive oil, add the spring onion, garlic, ginger and chopped broccoli stalks and stir fry for 1-2 mins
Add the broccoli florets and a splash of water and let these steam a little with lid on for 1-2 mins (unless you like the broccoli very crunchy in which case just stir fry and carry on adding the other veg)
Add the pepper, carrot and courgette, the tamari and rest of the orange jucie and zest and stir fry 3-4 mins.
When your salmon is done sprinkle with toasted sesame seeds and serve with the lovely veg.
You can use other fish if you don’t like salmon, just adjust the cooking time if the fillets are thinner. You can also mix this up with other veg like kale, cabbage, mangetout, sweetcorn, and if you love the heat add some chilli.
