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Crispy-skinned salmon served on a pile of garlicky pak choi, spinach and edamame, tossed with tangy, spicy kimchi and spring onions. It's a quick, colourful one-pan dinner. Salmon is rich in omega-3 and protein, and the greens and edamame add plenty of fibre. Kimchi brings big flavour along with gut-friendly fermented goodness.
1.
Pat the salmon dry. Mix the soy sauce and rice vinegar and brush over the flesh side.
2.
Put the salmon skin-side down in the cold non-stick pan, then turn the heat to medium-high. Cook until the skin is crisp (4–5 minutes), then turn and cook until just cooked through and the flesh flakes easily (2–3 minutes). Transfer to a plate.
3.
Add the sesame oil, spring onion whites and garlic to the pan and cook for 1 minute.
4.
Add the pak choi, edamame and 2 tbsp water. Cover and cook until the pak choi stems are just tender (3 minutes).
5.
Stir in the spinach until wilted (1 minute). Take the pan off the heat and stir through the kimchi.
6.
Divide the greens between plates, top with the salmon and scatter with the spring onion greens.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day. Eat the salmon cold or reheat everything until piping hot. Not suitable for freezing.
Tip
Bigger appetites: Serve with ½ x 250g pouch cooked brown rice, shared between 2.
Cost-saving tips
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