- 140g brown rice (50p)
- 2 salmon fillets (£2.80)
- 2 tsp fresh ginger (10p)
- 1 clove garlic, minced (10p)
- 2 tbsp tamari (30p)
- Juice 1 lime (20p)
- 2 pak choi, cut in half lengthways through the root (£1)
- Salt and pepper to season
- 1 tbsp OLIVE oil (5p)
1. Line a baking tray with greaseproof paper. Preheat your oven to 180 degrees.
2. Place a medium pan on the hob, add the rice and ¾ fill with cold water. On a high heat, bring the water to boil, then turn the heat to medium and cook for a further 20 minutes until the rice is tender.
3. Meanwhile, place the salmon fillets skin side down on the baking tray. Grate a tsp of ginger for each fillet and sprinkle over the fillet. Drizzle with oil and add salt and pepper.
4. Place the fillets in the oven to bake for 12 -14 minutes, they should be just ever so slightly pink in the middle and the ginger should be a dark golden colour.
5. Drizzle some oil in a small frying pan, heat on a medium heat and add the garlic. Cook for 1 minute until lightly golden. Add a splash of water and the tamari and lime juice, then add the pak choi, place the root down first and cook for 1 minute until lightly singed. Turn over and cook the other side.
6. Serve it on a plate, drizzling all the juice from the pan.