Ingredients
Serves Two
2 tbsp olive oil
2 large limes, 1 juiced, 1 cut into wedges to serve
10g fresh mint, leaves finely chopped, plus extra leaves to garnish
½ small red chilli, deseeded and finely chopped
260g boneless salmon fillets
1 tbsp sesame seeds
150g edamame soya beans
100g fine green beans, trimmed and halved
100g frozen peas
75g mangetout, halved lengthways
a pinch of sugar and seasoning to taste
Method
1. Whisk 1½ tbsp oil with the lime juice, a pinch of sugar and the chopped mint and chilli. Season to taste; set aside.
2. Spread the sesame seeds out on a plate. Season the salmon with black pepper, then coat in the seeds.
3. Heat the remaining oil in a non-stick frying pan over a medium-high heat, swirling the pan to coat. Add the salmon and fry for 1½ -2 mins on all 4 sides until the seeds are golden. Reduce the heat to low; cook for 2 mins or until the salmon is cooked through. Transfer to a warm plate, cover and leave to rest.
4. Meanwhile, steam the beans, peas and mangetout for 5-6 mins until just tender. Transfer to a bowl and stir in two-thirds of the lime and mint dressing.
5. Divide the pea and bean mixture between 2 plates. Top with the salmon and drizzle over the remaining dressing. Serve with the lime wedges and garnish with the extra mint leaves.
Nutrition Per Serving
From an original idea here
I do hope all readers have (or are) enjoying a good weekend. Have you any special plans? Will you be watching any sport? Do please share in the comments below.
You will find a variety of recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
