This fragrant Thai Salmon is perfect for lunch or dinner. This little taste of the Orient is packed with omega-3 fatty acids to help maintain brain and heart health.
1 tbsp. coconut oil
4 spring onions, chopped into 2.5cm pieces
2 garlic cloves, finely chopped
5cm piece of fresh ginger, peeled and grated
1 red chilli, deseeded and chopped
1 stalk of lemongrass, chopped
250ml vegetable stock
2 salmon fillets
handful fresh coriander
1 lime, sliced
1. Heat the coconut oil in a pan and fry the garlic ginger and chilli for 3 minutes. Add the lemongrass and spring onions and cook for a further minute.
2. Add the stock, bring to the boil and then simmer for 10 minutes.
3. Add the salmon fillets and cook for around 8 minutes, over a low heat.
4. Garnish the salmon on plates with the coriander and fresh lime.
5. Serve with rice.