A nutritious salmon and broccoli stir fry made even more delicious with ginger, chllli, coriander and an assortment of fresh flavours.
4 150g skinless salmon fillets
300g purple sprouting broccoli
1 red pepper sliced
1 small piece fresh ginger grated
3 cloves garlic sliced
½ red chilli sliced
1 tbs ketjap manis
2 tbs fresh coriander
4 spring onions sliced
1 tbs coconut oil
1. In a non stick wok or large pan heat ½ tbs coconut oil then stir fry the purple sprouting broccoli along with the pepper, cook for around 3-4 minutes then add the ginger, garlic, chilli and continue to cook for a couple more minutes until cooked through, but still retains a bite. Add the beansprouts then cook for a further minute or two before adding the ketjap manis.
2. Add ½ tbs coconut oil into a non stick pan then cook the salmon for 3-4 minutes over a med to high heat until cooked ¾ of the way through, turn then cook for a minute or so - this will leave the salmon slightly pink in the centre.
3. Serve the salmon on top broccoli and garnish with coriander and spring onions.
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.