STEAMED GINGER SALMON WITH RAINBOW SALSA

SERVES: 4 PREP: 10 MINS COOK: 15 MINS

2.5cm (1in) piece fresh root ginger, peeled and finely grated Finely grated zest and juice of 1 lime 1 tbsp Thai fish sauce 4 skinless and boneless salmon fillets For the rainbow salsa: ¼ small cucumber, peeled if you prefer, deseeded and finely diced 2 tomatoes, deseeded and finely diced (skin them first if preferred) ½ small yellow pepper, deseeded and finely diced 1 small red onion, finely chopped ½ small firm papaya, peeled, seeded and finely diced 1 medium-hot red chilli, deseeded and finely chopped 1½ tbsp lime juice 2 tbsp roughly chopped fresh coriander, plus sprigs to garnish

1. Mix the ginger, lime zest and juice and fish sauce in a shallow dish. Add the salmon fillets, turn them once or twice and season very lightly with a little salt.

2. Put salsa ingredients in a bowl, add salt to taste and set aside.

3. Lay a piece of baking paper in a steamer and put the salmon on top. Cover and steam for 5 mins or until cooked through. (If you don’t have a steamer cook in an oven preheated to 180°C/350°F/ Gas Mark 4 for 10 mins).

4. Lift fish on to plates, spoon over some of the salsa, garnish with coriander sprigs to serve.

Per serving: 373 cals, 23g fat (4g sat fat), 8g sugar, 1.2g salt