After a gluttony of feast-like days (Valentine’s and Pancake Day) this last week it’s perhaps time to ditch the take-away menus and celebrate Chinese New Year with a light touch. We will mark the feast with this tasty salmon recipe that is the perfect light dish for bariatrics. It is made up of succulent salmon on a bed of crunchy stir-fry like vegetables made all the more flavoursome with Asian spices. It can be made from scratch with just a quick shop then cooked and on the table in no time at all. Do note it only serves 2 so double if you want to serve 4. To make the dish a little more substantial for non-bariatrics, serve with a little cooked rice or egg noodles. And enjoy the start of 2015 Year of the Goat!
CHINESE STYLE STEAMED SALMON
300 ml/11/4 cups vegetable stock/bouillon
2 tbsp soy sauce
1 clove garlic, crushed
1 tsp grated root ginger
1/2 tsp Chinese 5 spice powder
4 spring onions/scallions, finely sliced
1 small red pepper/capsicum, deseeded and finely sliced
2 celery sticks/stalks, finely sliced
handful of beansprouts
2 heads pak choi, roughly shredded
2 x 100 g/1/4 lb fillets Wild Alaska salmon
salt and freshly ground black pepper
1. Pour the stock/bouillon into a wok or saute pan. Add the soy sauce, garlic, ginger, Chinese 5 spice powder, spring onions/scallions, pepper/capsicum, celery, beansprouts and pak choi. Bring up to simmering point.
2. Lay the salmon fillets on top of the vegetables and put a lid on top, or cover with a sheet of foil. Cook for 6-8 minutes, or until the fish is cooked. The salmon flesh with be opaque and should flake easily when tested with a fork.
3. Taste the broth, seasoning with salt and pepper if needed, or add a little more soy sauce. Ladle into warmed bowls and serve at once.
WLS PORTION: 1/2-1
CALORIES PER PORTION: 260