Ingredients
- 4 salmon fIllets (2 per person)
- 250g jasmine rice
- Plenty of salt and pepper
- 2 tsp garlic powder
- 2 tsp ground ginger
- 1 medium onion, peeled and sliced
- 1 lemon, juiced
- 1 lime, juiced
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste
- 400g low-fat coconut milk
- 1 tbsp soy sauce
- 2 heads pak choi
- 1 chilli, sliced (optional)
- Get your rice on to cook, according to the packet instructions.
- Apply some salt and pepper to both sides of your salmon and then heat up a non-stick pan with some oil or oil spray on high heat.
- Lay the salmon skin side up for 90 seconds, then turn it over and cook for another 60 seconds. Put your fillets on to a plate and leave to the side.
- Lower the heat on the pan to medium, adding some more oil or spray if needed. Add your garlic, ginger and some lemon and lime juice cooking that together for about a minute and then add your brown sugar, onion, chilli paste, coconut milk and soy sauce. Let that simmer for about 3 minutes.
- Then add your salmon back in, lower the heat and leave it for another 4 minutes or until the fillets are fully cooked.
- Meanwhile, cut a slice across the base of the pak choi so the leaves separate. In another pan add some oil and cook the pak choi for a couple of minutes until the base is tender.
- Once the salmon is ready, plate it up with some rice, pak choi, adding some sliced chilli if you like chilis, and enjoy!
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