354kCal Per Portion

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch.

Ingredients

Salmon: 2x 150 g, skinless fillet

Broccoli: 175 g

Baby Corn: 140g, halved

Baby Pak Choi: 4, halved

Spring Onions: small bunch, sliced

Ginger: thumb-sized piece, grated

Garlic: 2x clove, crushed

Light Soy Sauce: 2 tsp

Rice Wine Vinegar: 2 tbsp

Chicke Stock:100ml

Lime: juice of 2

Instructions

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.
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.
3. Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Healthy Addition:

Vegetable Fried Rice @ 75kCal per portion