WILD SALMON, PAK CHOI AND LEEKS WITH SESAME PONZU SAUCE

Boasting omega-3s, which are important for brain health and mood, this dish will help to spark inner positivity.

SERVES 2

COOKING TIME 20-25 minutes

● 2 wild salmon fillets

● 3tbsp coconut aminos sauce

● 1tbsp sesame seeds

● 2 leeks

● 200g pak choi

● ½tsp sesame oil

● 2tsp yuzu juice (or a mix of fresh lemon juice and orange juice)

1 Preheat the oven to 180ºc, mark 4. Line a baking tray with baking parchment.

2 Place the salmon fillets on the tray. Drizzle 1tbsp coconut aminos over them, sprinkle with half the sesame seeds and season generously with salt. Bake for 20-25min.

3 Meanwhile, prepare the leeks and pak choi. Slice the leeks on a slight diagonal angle to around 2cm thick. Separate the leaves of the pak choi and trim off the thicker end of the stems. Bring a large saucepan of water to the boil. Around 5-10min before the salmon is due to finish cooking, add the leeks to the boiling water; after around 3-4min add the pak choi and boil for a further 1min. Drain and place on kitchen paper.

4 Remove the salmon from the oven and leave to sit for 2min while you make the ponzu sauce. In a small bowl, mix the remaining 2tbsp of coconut aminos and ½tbsp of sesame seeds with the sesame oil and yuzu juice.

5 To serve, divide the leeks and pak choi between two plates, add the salmon and drizzle the ponzu sauce over the dish. Finish with a pinch of sea salt.