One-pan chilli-soy salmon

SERVES 4 PREPARATION: 20–25 MINUTES COOKING: 10 MINUTES

¹⁄8 cup (80 ml) salt-reduced soy sauce 1 teaspoon sesame oil

1 small fresh red chilli, finely chopped 1 clove garlic, crushed

3 cups (750ml) salt-reduced chicken stock

150g green beans, trimmed

300g broccolini, trimmed and halved lengthways 300g baby bok choy, quartered lengthways

4 x 150g salmon fillets, skin on, bones removed

150g snow peas, halved lengthways

½ cup small coriander sprigs

50g whole natural almonds, toasted and chopped

1 Combine the soy sauce, sesame oil, chilli and garlic in a small jug.

2 Season to taste with freshly ground black pepper.

3 Place the stock, beans and broccolini in a large deep frying pan over high heat and bring to the boil. Add the bok choy and rest the salmon fillets on top, then pour the soy sauce mixture over the salmon. Cover and cook, untouched, for 6 minutes for medium or until the salmon is cooked to your liking.

4 Meanwhile, divide the snow peas among serving bowls.

5 Spoon the salmon and vegetables over the snow peas. Top with the coriander and almonds to serve.

EDITED EXTRACT FROM CSIRO LOW-CARB EVERY DAY BY PROFESSOR GRANT BRINKWORTH AND PENNIE TAYLOR. PUBLISHED BY PAN MACMILLAN AUSTRALIA, RRP $34.99. AVAILABLE FROM MARCH 27.