Sesame soy salmon and vegetables with coconut rice

This is a lovely, filling dish with a wonderful Asian-fusion vibe. It’s guaranteed to be a dinner-party favourite, too.

INGREDIENTS

2 tablespoons low-salt soy sauce

1 teaspoon sesame oil

1 teaspoon honey

2 large salmon fillets

150g brown rice

400ml coconut milk

2 tablespoons desiccated coconut

olive oil, for cooking

1 garlic clove, finely chopped

1 large red onion, finely sliced

1 small carrot, cut into thin strips

1/2 courgette, cut into thin strips

handful baby spinach

sea salt

METHOD

Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.

Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet). Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water. Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.

Heat a non-stick frying pan over a medium heat, add the salmon and its marinade and cook for 6–8 minutes, turning regularly.

Meanwhile, heat a little olive oil in a large pan or wok and add the garlic, onion, carrot and courgette. Stir-fry for 2–3 minutes, until soft. Add the spinach and remaining soy sauce, and cook for 1 minute. Once the salmon and vegetables are cooked, serve immediately with the coconut rice.

GOOD FOR

Skin: Acne

Joints & bones: Arthritis, Osteoporosis

Respiratory system: Asthma

Metabolic system: Diabetes (Type 2)

Mental health & Nervous system: Anxiety, Depression

Heart & circulation: High blood pressure, High cholesterol

Reproductive & Urinary systems: Endometriosis

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