A delicious, fresh, tangy and light supper dish, that is really quick to put together.

Lime and ginger marinated salmon


Salmon: 2 pieces of Salmon or sea trout, 1 inch of ginger, 1 clove of garlic, zest of a lemon, 1 tbs tamari

Sauce: Juice of 1 lime, 2 tablespoons tamari gluten free soya sauce, ½ tsp. runny Acacia honey

Stir fry: 1 Courgette, 1 carrot, 1 pepper de seeded, a handful of chestnut mushrooms thinly sliced, 1/3 cauliflower, 1 small head broccoli, a small bunch of finely chopped coriander, 2 cloves garlic finely diced, 1 inch approx. fresh ginger peeled and finely diced, 1 tbs coconut oil, 2 tbs cashew nuts roughly chopped



Grate the ginger and crush the garlic clove and rub all over the salmon.  Add the soya sauce and lemon zest. Allow to marinade for at least and hour.

Grill the salmon on all sides then roast in the oven for about 8 minutes at 180 degrees.

Stir fry:

Heat a large frying pan or wok, add the coconut oil then throw in the chopped mushrooms then the vegetables, and quickly stir-fry, till they begin to wilt, add the chopped garlic and ginger and briefly stir-fry then add the chopped coriander then the sauce allowing it to absorb.

Serve with the salmon and sprinkle with the chopped cashew nuts.