I love the simplicity of this dish.

It’s a quick one-pot, weekday dinner without compromising on flavour. It goes very well with my miso aubergine recipe which can be found here.

This is continuing my theme of including polyphenols in my daily diet. This recipe contain fish which does not contain any polyphenols but can certainly be used in dishes that contain polyphenols.

The ginger, soy sauce, garlic, chillies, mustard seeds, lime are all high in polyphenols making this is a wholesome and healthy meal.

Polyphenols

Lemon– 60mg/100g

Ginger (fresh)– 200mg/100g

Garlic (fresh)– 87mg/100g

Chillies (red)– 326mg/100g

Sesame oil– 2.27mg/100g

Lemon Salmon and sugar snap peas

Preparation time: 15 Min

Cooking time : 10 Min

Ingredients 

• 4 boneless skinless salmon fillets cut into cubes
• 2 tablespoons ginger julienned
• 2 cloves of garlic chopped
• 2 chillies roughly chopped (more or less depending on your preference)
• 1 tablespoon sugar
• 2 tablespoon soy sauce
• Zest one lemon
• Juice of a half a lemon
• ½ lemon cut into small wedges without the peel
• 2 tablespoon sesame oil
• 1 ½  tablespoon rapeseed or any mild oil suitable for frying
• One pack of sugar snap peas ( 200g), chopped in half
• 1 teaspoon mustard seeds

Method

In a frying pan( or ideally a wok) add 1 tablespoon of the rapeseed oil, once hot, add the salmon. Fry without turning for 2 minutes. This will allow the fish to become a golden brown. Turn and cook the other side for a further 2 minutes.

Remove salmon and place on a plate.

Keep the pan very hot, add the ginger, garlic and chillies and allow to sizzle. once the smell and ginger and garlic rises (usually about  30-60seconds), add the lemon wedges, zest, sugar, soy sauce and sesame oil.

Once the sugar melts, the mix will get a caramel consistency. Add the salmon, once mixed with the liquid place in a back in a bowl.

In the same pan, add the last of the rapeseed oil ( ½ tablespoon), add the mustard seeds. When the seeds start popping, add the sugar snap peas. Sautee for about 1 minute until they start to blister, add the salmon and sauce. Cook for another 30 seconds or so.

Ready to serve.

Best served with boiled rice or miso aubergine.

Happy Eating Polyphooders!