• Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes
  • Makes:2


    2 tbsp rapeseed or olive oil
    2 tsp ginger paste
    ½ red chilli, deseeded and finely chopped
    2 tsp lemongrass paste
    1 tsp clear honey
    Juice of ½ lemon
    ½ x 28g pack coriander, chopped, plus extra to serve
    100g frozen peas
    2 skinless and boneless salmon fillets
    1 small leek, finely sliced
    115g pack baby spinach 


    1. Make a dressing by whisking together half of the oil, ginger, chilli, lemongrass paste, honey, lemon juice and coriander.

    2. Bring a saucepan of water to the boil and add the frozen peas. Return to the boil, reduce the heat and simmer for 5 minutes. Drain and set aside.

    3. Warm a non-stick frying pan over a high heat. Cook the salmon fillets for 8–10 minutes, until golden and just cooked through. Add the dressing for the last 1-2 minutes to warm through.

    4. Meanwhile, heat the remaining oil in a pan, add the leek and cook for 3-4 minutes to soften. Stir in the spinach leaves and peas and cook for a further 2-3 minutes to wilt the spinach. Season. Serve the salmon with extra coriander sprinkled over, with the peas, leek and spinach. 

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