Citrus salmon with garlicky pak choi is a winning combination – and ultra healthy too
• olive oil, for cooking
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 oranges, juiced
• 1 lime, juiced
• 2 teaspoons lime zest, grated
• 4 salmon fillets
• 500g pak choi, leaves separated
• 4 teaspoons soy sauce
• 2 teaspoons runny honey
• sea salt
• black pepper
1 Preheat the oven to 200°C and line a baking tray with kitchen foil. Heat a little olive oil in a small pan, add the onion and one of the garlic cloves and cook for 4–5 minutes, until softened.
2 Add the orange and lime juice and zest and simmer gently until it has reduced by about half and has a thicker texture. Season with salt and pepper.
3 Place the salmon fillets on the baking sheet and bake for 15–20 minutes, until just cooked through.
4 Heat a little olive oil in another pan, add the pak choi and stir-fry for about 2 minutes.
5 Add the remaining garlic, soy sauce and honey and continue to cook for another 2 minutes.
6 Place the sautéed pak choi in the centre of a plate, put a salmon fillet on top and top with citrus sauce. Serve immediately, with some crushed new potatoes, if you like.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day.