Salmon fillets marinated in a sherry, soy and ginger sauce and served on a kale salad.
2 tbsp Cream Sherry
2 tsp Dark Soy Sauce
Juice from 2 Limes
Thumb-sized piece of Ginger, peeled and grated
2 Garlic Cloves, crushed
4 Salmon Fillets
200ml Chicken Stock (made with ½ Quixo Cube)
280g Baby Corn, halved
220g Green Beans, trimmed
100g Kale, washed and patted dry
2 Spring Onions, trimmed and thinly sliced
Mix together the sherry, soy sauce, lime juice, ginger and garlic.
Pour this over the salmon fillets and leave to stand for approx. 10 minutes.
Heat the grill to high, remove the salmon from the marinade (reserve) and grill for 5 minutes on each side.
Meanwhile, heat a large wok or frying pan, adding the marinade and chicken stock.
Add the baby corn and green beans and cook for approx. 5 minutes.
Add the kale and cook for a further 3 minutes.
Serve the cooked salmon on top of the vegetables.
Spoon over a little cooking sauce from the pan and sprinkle with chopped spring onions.