NO FUSS, NO FRILLS… JUST GREAT MIDWEEK MEALS
MID WEEK PROMISE
NO MORE THAN...
• 10 INGREDIENTS
• 10G SAT FAT PER PORTION
• 30 MIN HANDS-ON TIME
PLEASE NOTENutritional analysis does not include serving suggestions
PART 2
Pan-seared teriyaki salmon stir-fry
SERVES 4. HANDS-ON TIME 30 MIN
• 4 tbsp gluten-free teriyaki sauce (from Kikkoman)
• Finely grated zest and juice 2 limes
• 2 tbsp gluten-free soy sauce
• 4 sustainably sourced salmon fillets
• 2 tbsp toasted sesame oil
• 1 red chilli, deseeded and finely chopped
• 2 tsp grated fresh ginger
• 3 carrots, sliced into thin ‘laces’
• 200g seasonal greens, chopped coarsely
• Large bunch fresh coriander, roughly chopped
1 Mix the teriyaki sauce, lime juice, zest of 1½ limes and the soy sauce in a small bowl. Put the salmon in a shallow dish, pour over the teriyaki mixture and leave for 5 minutes.
2 Heat the sesame oil in a large frying pan over a high heat. Add the chilli, ginger and carrots, fry for 1 minute, then push them to the side of the pan and add the salmon fillets skin-side down(reserving the marinade). Cook for 5 minutes, gently turn over the fillets and cook for 5 minutes more, reducing the heat if they start to burn. Remove the salmon from the pan, peel off the skin (discard), flake the fish into pieces and set aside.
3 Keep stirring the carrots, then add the seasonal greens with a splash of water and the leftover marinade. Stir-fry for 3-4 minutes until the greens wilt, then stir through the coriander and flaked salmon. Season to taste. Serve with the remaining lime juice and zest.
PER SERVING 475kcals, 30.6g fat (5.5g saturated), 33.9g protein, 13.2g carbs (11.2g sugars), 2.2g salt, 5.6g fibre
Warm lentil and beetroot salad
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 45 MIN
TO FEED A CROWD