BEANSPROUTS are nourishing sources of protein, enzymes, vitamins and minerals, which are easily absorbed by the body. They contain powerful phytochemicals, including coumestrol, which are shown to be antioxidants and anti-inflammatory.
4 x 225g (8oz) salmon fillet, skinless * 1 tbsp coconut oil * 8 spring onions, finely chopped * 4cm fresh ginger, finely chopped * 6 tbsp light soy sauce * 3 tbsp honey * 2 tbsp rice wine vinegar * 455g (1lb) cherry tomatoes, cut in half * 4 courgettes, spiralised or sliced into long noodle-like strands * 115g (4oz) beansprouts * 425g (15oz) fresh noodles * drizzle of sesame oil
Heat half of the coconut oil in a frying-pan over a medium heat. When the oil has melted and hot, slide in the salmon fillets and fry for 3 minutes on each side or until slightly browned and almost cooked through. Mix together the spring onions, ginger, soy sauce, honey and vinegar to make a teriyaki sauce. Pour this into the pan with the salmon and let it bubble up, then remove from the heat.
In another frying-pan, heat the remaining coconut oil over a high heat. Put in the tomatoes and stir-fry for 1 minute. Add in the courgettes and beansprouts, then stir-fry for a further 1 minute, then add in the fresh noodles. Stir and heat all the way through and place on warmed plates. Top with the teriyaki salmon and finish with a drizzle of sesame oil. Serve.
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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.
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