Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
This little dish is so refreshing. It was a lovely sunny day here this weekend so decided I wanted something cool and refreshing & this done just that job. I served with my pulled peanut butter chicken and was delish.
Makes enough for about 4 people or 8 smaller side portions.
1/2 large white cabbage – sliced finely
100g or more of peanuts – chopped
5 spring onions – chopped
3-4 sweet peppers sliced – various colours
1 large handful of coriander – finely chopped
Salt & pepper to taste
For the dressing:–
2 tbsp Rice vinegar or apple cider vinegar
1 tbsp sweetener (I used a low calorie option)
2 tsp toasted sesame oil
2 tsp soy sauce
2 tsp Hot Sauce (less or more if you like it spicy or not)
3 tbsp toasted peanut oil
- In a bowl mix up the dressing thoroughly until combined.
- Place all the slaw vegetables in a bowl and season
- Pour over the dressing and mix to combine.
- Serve immediately or keep in fridge for up to 1 day.
This is really quick and east to pull together and tasty too. Quicker than phoning out for a chinese takeaway…lol.
Serves 2 portions.
100ml oyster sauce
1 tbsp soy sauce
1 clove garlic minced
2 tsp fresh grated ginger
1 tsp of Hot sauce or Sriracha
300g Rice Noodles or any kind of thin noodles
4-5 Spring onions, chopped
2 tbsp olive oil
2 Pak Choi – chopped
- In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Hot Sauce and set aside.
- Heat 1 tablespoon oil in a large wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes, set aside.
- Heat remaining 1 tablespoon oil in the wok. Stir in pak choi until just wilted, about 1 minute.
- Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts and spring onions.
- Serve. Yum.