This salmon with greens and shiitake mushrooms recipe from Nigella Lawson has become a staple of mine for a mid week healthy dinner – quick and easy to prepare.
This is from “Nigella Bites”, in the “Templefood” chapter. You will have waded through a lot of butter and items like ham in Coca-Cola to get to this healthy recipe.
These are Nigella’s words…..
” My Templefood days do not consist of fey picking: this is gratifyingly substantial. In order to enjoy it you don’t need to know that salmons rich in Omega 3 oils, which are beneficial , indeed essential, to good health, and that shitake mushrooms are believed, by the Japanese at least, to contain cancer-fighting properties, but it all helps in the aim of wallowing in virtuous well-being”
Ingredients – Serves 2
2 skinned salmon fillets, preferably organic
1 clove of garlic, finely minced or chopped
2 tablespoons vegetable or groundnut oil
125 shitake mushrooms, de-stalked and sliced
400 choi sum roughly chopped ( I use Bock Choy)
1 teaspoon sesame oil
pepper to taste.
Grill or fry the salmon fillets – preferably in a good non stick pan or on the smooth side of a griddle – until just cooked through and remove them to wamrd plates while you get on with or finish the vegetables ( you can start them off as the salmon)
In a heavy- based pan, fry the garlic in the oil until it is warm but not catching.
Add the sliced mushrooms together with the Choi sum stalks, stirring everything together for a bare minute or so.
Cover the pan and cook for about 5 minutes, remove the lid and add the roughly chopped choi sum leaves, soy sauce and sesame oil, then let it food for another 2-3 minutes until the leaves have wilted.
Pile the mushrooms and greens on the plates with the salmon and, pleasurably, eat…..
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