This recipe is so quick to make. It’s healthy and light and makes a great dinner. (Optional: this can be served with salmon and a bit of quinoa if needed).
- 3 salmon fillet
- 1 tbsp Chilli sauce
- 1 tsp agave nectar or honey
- ¼ lemon , for juice and zest
- Fry light Olive oil cooking Spray
- 1 red chilli, deseeded and thinly sliced
- 1 garlic clove, thinly sliced
- 5 small Pak choi, quartered
- 100ml vegetable stock sauce
- 25g sesame seeds 2tbsp light soy sauce
- 2 tsp agave nectar
- 1 garlic clove, crushed
- 3tbs sesame oil or Extra Virgin Rapeseed oil
- Mix together chilli sauce, agave nectar or honey and the juice and zest of lemon.
- Pour over the salmon fillets and leave to marinate for 15minutes.
- Place under a hot grill and cook for 2-3minutes on each side or until cooked.
- For the sesame sauce, toast the sesame seeds in a dry frying pan set over medium heat, stirring until lightly browned.
- Remove from heat and cool slightly.
- Transfer to a pestle and mortar.
- Add the soy sauce, agave nectar and crushed garlic and pound to a coarse paste.
- Stir in the sesame oil or rapeseed oil.
- Spray the frying pan with the cooking spray, put under medium heat, add the chilli and sliced garlic and stir-fry for 20-30sec.
- Add the Pak choi and stir-fry for 5mins, adding the stock a little at a time to prevent sticking.
- Transfer the Pak choi to a warmed dish, drizzle the sesame sauce over the top and serve immediately.