1 tbsp salt
1 tbsp peppercorns
2 bay leaves
1 star anise
1cm of grated root ginger
1 red chilli
2 salmon fillets, 150g each
150g green beans
100g sugar snap peas or mange tout
2 vine-ripened or plum tomatoes, finely diced
1/2 red onion, finely diced
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp chopped coriander
1 small clove of garlic, crushed
Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and
salt with 1 litre of water and bring to the boil.
Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked.
Remove fish from stock and break into large chunks.
Trim green beans and sugar snap pas and cut in half
Place beans and peas in steamer basket over saucepan of boiling water for 3 minutes.
Drain and mix with poached fish.
Finely chop tomatoes and onion for dressing and add to all other ingredients in a screw top jar.
Shake thoroughly and use to dress bean and salmon mixture.
This protein-packed recipe is healthy and quick to make, especially after commuting home after work. It can be prepared in advance and eaten hot or cold, useful for packed lunches! If you are hungrier, you can add some rice or other noodles to the stock.
Tips – This is an easy to prepare Asian-influenced stock to poach the salmon to create a fusion of flavours that taste like they took hours to prepare, not minutes. Once the fish is poached, you can save the stock to prepare a light fish soup.
Food focus - Salmon is packed of omega 3 fish oils which can reduce inflammation and prevent cancer.
Thanks to Toral from The Urban Kitchen for designing this recipe for Fishbox.