Recipe for Lime & Ginger Salmon

Cooking fish in a parcel of baking parchment is a quick and healthy way of cooking. It’s better than foil as there’s no leaching of aluminium into the food. It makes the fish really tasty as the nutrients stay in and the flavours infuse in the steam. Experiment with fresh herbs of your choice and add vegetables to the parcel too for a super simple ready meal full of omega essential fats.

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Lime & ginger salmon

Serves 2, 3 GLs per serving

Ingredients:

2 salmon fillets
1 hot red chilli, sliced finely
Juice of 1 lime
1 tbsp fresh orange juice
1cm / half inch fresh root ginger, peeled and grated
175g green beans
Low sodium salt and black pepper
1 spring onion, sliced on the diagonal

Method:

1. Place the salmon in a shallow dish. Mix the chilli, lime juice, orange juice and ginger and pour over
the salmon. Cover and marinade in the fridge for at least 1 hour
2. Steam the green beans
3. Place the salmon with marinade in parchment paper and fold the edges up to make a parcel
4. Place in oven at 180 C and cook for 10 to 15 minutes or until the salmon is cooked through.
5. Sprinkle with spring onion just before serving with the beans and a few new potatoes or squash.

                                                                                                                                                                           

Butternut squash mash
Use this as an accompaniment to any meal (chicken, fish, pork, tofu). The total amount is slightly reduced as
mashing increases its GL (your body has to do less to digest it and so it releases the sugar more quickly). A
green vegetable like broccoli, green beans or spring cabbage goes really nicely with butternut squash.

 

sweetpotato_eggplant_pepper

Serves 2, 7 GLs per serving

Ingredients:

300g butternut squash, peeled and cubed (this will be about 600 to 650g unpeeled)
2 cloves garlic, peeled and whole
1 tbsp mayonnaise
1 tbsp olive oil
Low sodium salt and black pepper

Method:

1. Put the squash and garlic into a saucepan, cover with water and bring to the boil.
2. Cook for 10 minutes and drain well.
3. Add the mayonnaise and the olive oil.
4. Season well and mash until smooth.

If you would like nutritional advice, please contact me on 07967 639347 or email emily@4wellpeople.co.uk. I am also a Zest4Life practitioner and I organise nutrition and weight loss programmes. Find out when the new Zest4Life classes start.

 

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