It’s National Obesity Awareness Week from 12th-18th January 2015 and to mark the occasion Congress Centre’s Head Chef Damon Shorland has come up with the following delicious recipe which proves that healthy eating can be extremely tasty as well as good for you. Why not try it at home?
Sticky salmon with stir-fried vegetables
- 4 skinless salmon fillets, 150g/4oz each
- 3 tbsp oyster sauce
- 2 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tbsp oil (a mix of vegetable and sesame)
- 1 tbsp finely grated fresh root ginger
- 1 garlic clove, finely sliced
- 1 red chilli, deseeded and finely sliced
- 500g mixed green vegetables – bok choi, sugar snaps and broccoli, bean sprouts
Heat oven to 200C/fan 180C/gas 6.
Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more.
Stir in the rest of the sticky sauce, heat through and serve with the fish.
Did you know?
Salmon is packed full of nutrients; it is an excellent source of protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it’s the content of omega-3 fatty acids that receives the most attention as it’s great for the brain, heart and general health.
A typical 100g serving of salmon contains just 85mg of cholesterol, 3.2g of saturated fat, 25g of protein and 231 calories.
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Photo courtesy of reepy_au, https://creativecommons.org/licenses/by/2.0/