DINNER

WILD SALMON PARCELS WITH ASIAN-STYLE SALAD Serves 2

FOR THE SALAD:

Half a small head red cabbage, finely sliced 2 medium carrots, peeled and julienned or grated Half a bunch chopped coriander, stalks removed 150 g steamed broccoli 100g sugar snap peas Zest 1 lime Toasted cashews

FOR THE SALMON PARCELS:

1 lime, zested and sliced 2 wild salmon fillets 10g ginger (about ½ in), peeled and grated 2 spring onions, chopped 1 mild chilli, sliced 2 tsp olive oil Ground black pepper

FOR THE LIME AND GINGER DRESSING:

2 tbsp tahini 1 tsp tamari or coconut aminos 1 tbsp extra virgin olive oil Juice ½ lime/lemon ½ garlic clove, crushed Between ¼ tsp and ½ tsp grated fresh ginger Between ¼ tsp and a ½ tsp honey or coconut sugar 50ml cold water

PREHEAT oven to 200c. Make salad with cabbage, carrots, coriander leaves, broccoli, sugar snap peas and lime zest. Put half aside for tomorrow. Line a baking tray with foil and lay baking parchment on top. Put the lime slices on the paper and salmon fillets on top, skin down. Scatter over the ginger, spring onions, lime zest and chilli. Drizzle with olive oil, and season with pepper. Fold the paper and foil around the fish and bake for 8 to 12 minutes (depending on the thickness of your fillet). Whisk all the dressing ingredients together and season. To serve, toss salad in 2 tbsp of the dressing, sprinkle with cashews, and serve with a fillet on top.