Happy New Year everyone!!!! The start of January for me has always been a time for healthy, low fat meals, after a normally over-indulgence Christmas season. This Christmas was particularly over indulgent, so for that reason I have to have an extra healthy low fat start to 2012.
This recipe is easing me into healthy dinners again, with fresh stir fried vegetables, a small portion of egg noodles and some fresh salmon fillets oven baked in a quick teriyaki marinade.
- 2 Salmon fillets
- 1 tbsp of runny honey
- 3 tbsp of shop bought teriyaki marinade
- 1 garlic clove, diced
- 1 thumb size piece of ginger, peeled and diced
- 1/2 a red chilli, diced
- 100g of dried egg noddles
- 2 tbsp of soy sauce
- 1 tbsp of groundnut oil
- All sorted Stirfry veggies, i.e. mushrooms, mangtout, brocolli, red pepper, spring onions (Whatever you have to hand, but best to bulk up on veggies for a healthy low fat dinner)
- Preheat oven to 180 degrees
- Place the salmon on some foil in an oven proof dish (you'll thank me later, the marinade is not kind to dishes and stubborn to wash off)
- In a jug, mix the teriyaki marinade and the honey together and pour over the salmon.
- Meanwhile, chop all your veggies for the stir fry. Try to cut them into the same size so they cook through at the same time.
- Place the salmon in the oven for 12 minutes.
- Get a pan of water on the boil. Cook the noodles according to the packet instructions.
- Pour some oil into a wok and add the garlic, ginger and chilli. Then heat the wok up to high and quickly stir fry the aromatics.
- Add the veggies, starting with the biggest ones first and working your way through to the veggies that take the shortest time to cook.
- Add a splash of water to the stir fry to help the veggies steam a little the soy sauce.