Lime & ginger salmon

• lime juice
• thumb-sized piece of ginger

  grated

• garlic cloves↗2

  crushed

• low-sodium soy sauce↗2 tsp tsp
• rice wine vinegar↗2 tbsp tbsp
• skinless salmon fillets↗2
• low-sodium chicken stock↗100ml ml
• baby corn↗140g g

  halved

• broccoli↗175g g
• baby pak choi↗4

  halved

• spring onions↗

  sliced

Step-by-step instructions

1. 1

   Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.

2. 2

   Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.

3. 3

   Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.