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I have been doing quite a bit of recipe improvisation lately. That is – not following a recipe when making something new, but just using what I know to make up new dishes. I must admit, it’s quite exciting not quite knowing how something may turn out, but oh so satisfying when something like this is the result!

I used all fresh and delicious ingredients and a few staples such as broccoli, tomato, soy sauce, and chilli. This was super easy for a mid-week dinner and high in omega-3 thanks to my friend the salmon fillet.

Serves 2

Ingredients:

• 1 tbsp soy sauce
• Juice from ½ lemon
• 2 Salmon fillets
• handful of sugar snap peas
• handful of broccoli
• 2 large handfuls of baby spinach leaves
• 1 large tomato, seeds removed and chopped
• ½ avocado, sliced
• small handful of parsley, chopped
• 1 carrot, shredded

Dressing:

• 1 tbsp soy sauce
• Juice from ½ lemon
• Spring onions, sliced
• 1 red chilli, sliced

Method:

1. Marinate salmon in soy sauce and lemon juice for 20 minutes, then grill to your preference.
2. Blanch the broccoli and sugar snap peas for 1 minute in boiling water, then refresh under cold water and shake to dry.
3. Combine with rest of salad ingredients.
4. Make dressing with soy sauce, spring onions, chilli and lemon juice and toss with salad.
5. Serve with salmon on side.

1. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
2. Chilli & Coriander Salmon
3. Thai style steamed fish