POACHED THAI SALMON WITH PAK CHOI
Serves: 2
1 tbsp coconut oil
2 shallots, finely chopped
2 cloves of garlic, finely chopped or grated
Thumb-sized piece of fresh ginger, peeled and finely chopped or grated
1 red chilli, deseeded and chopped
1 lime leaf, finely shredded
1 stalk of lemon grass, finely chopped
500ml fish or vegetable stock
2 salmon fillets, skinned
2 pak choi, leaves separated
1 small handful of fresh coriander leaves, to serve
1 Heat one tablespoon of coconut oil in a medium saucepan and fry the shallots, garlic, ginger and chilli for a few minutes to soften. Add the lime leaf and lemon grass to the pan and keep cooking for another minute.
2 Pour in the stock, bring to the boil, then simmer gently for…
