Salmon is rich in omega-3 fatty acids for healthy brain function while the vibrant rainbow slaw is bursting with antioxidants to help detox your body. If you want to order Mindful Chef and get £20 off your first box click here.
Note: not suitable for those with an allergy to fish or soya.
- 1.5 tbsp oil
- 150g carrots
- 1 lime
- 1 tbsp honey
- 2 tbsp tamari
- 2 x 130g salmon fillet (skin off)
- 4cm fresh ginger
- 4 skewers
- 60g radishes
- 80g brown rice
- 80g sugar snap peas
Recipe for two people.
524 calories • 56g carbs • 21g fat • 33g protein
- Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins.
2. Peel and finely chop the ginger. In a bowl, mix together the honey, tamari, ginger and half of the juice from the lime. Place half of this mixture in a separate bowl. Cut the salmon fillets into bite-sized pieces (around 2cm) and place in one bowl of the sauce to marinate for 10 mins while you prepare the rainbow slaw.
3. Meanwhile, to make the rainbow slaw; peel the carrot and cut into matchsticks (or use a julienne peeler or spiralizer if you have one). Slice the radishes and sugar snap peas thinly. Place the vegetables in a bowl and drizzle over 1/2 tbsp oil and the remaining lime juice.
4. Thread the salmon pieces onto the skewers.
5. Heat a griddle pan on a medium-high heat, add 1 tbsp oil (making sure it is well oiled to prevent sticking), add the salmon skewers for 10-15 mins and turn every 2-3 mins until the salmon is cooked through.
6. Drain the brown rice.
7. Spoon the brown rice onto two warm plates, top with two salmon skewers and serve alongside the rainbow slaw. Drizzle over the remaining sauce.