Celebrate Chinese New Year 2015

 

 

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

Ingredients

METRIC/US

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

 

METHOD

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.

 

SERVES 2

WLS PORTION: 1/2-1

 

CALORIES PER PORTION: 260

PROTEIN: 30.2g

CARBOHYDRATE: 16.5g

FAT: 8.2g