This dish really is mega quick and simple. A huge family favourite and fab if friends pop over for dinner and you want to throw something delicious together quick! Just double portions to feed more people.
On a side note – This is important…
Mindfulness is part of cooking and eating – whether you are aware about it or not. What decision we make, what produce we buy, where we shop, what utensils we use, what we choose to eat out of, where we cook, are all decisions we make without often realising; and it all impacts us emotionally and physically. Our connection and relationship to food can be hugely positive and rewarding, if we allow it to be. choosing to learn how to be present in the moment when cooking and shopping for food can really help us .
Have you ever noticed that you have a certain bowl you particularly like to use in the cupbaord? Maybe you have a cup or fork you always use? This emotional connection we have for whatever reason, helps us to connect to the food to drink we consume. You enjoy the tea so much more when it’s in your favourite mug.
So when you are making dinner after a touch day, intentionally choose your favourite bowl, fork, utensil or dish that love, before you start to cook. I promise that you will enjoy what you eat so much more when you eat. Try it and let me know how it made you feel.
Now.. let’s cook!
Ingredients:
2 Salmon fillets – skin removed and cut into chunks
1 tbsp olive oil
2 tbsp oy
1 big garlic clove grated
2 inch fresh ginger grated
1 heaped tsp honey
250g Seasonal greens- Pak Choy (also add in 2 handfuls frozen edamame beans)
Steamed rice to serve
Method:
Boil rice as per packet instructions ( it says 15 mins.. I cook for 7 mins and drain)
Remove the skin of the salmon and cut into chunks.
Make the marinade by adding the ginger, garlic, honey and soy in a dish. Put the salmon into the dish to coat thoroughly.
Take a frying pan on medium and add 1 tbsp olive oil. Add in the salmon with the marinade and cook for 3 minutes ensuring you turn over so each side is cooked and coated.
While the salmon is cooking add the pak choy and 2 handfuls of frozen edamame (if using) to a pan of boiling water. Cook for 2 minutes.
Drain the rice and veggies, pop into a pretty bowl that you love to eat from. Top with your sticky, ginger infused salmon and enjoy this dish knowing it is packed with protein, omega 3 and fibre.
Made in under 15minutes, this dish tastes great and will help to rebalance you to be ready for a new day.