Straight from the fresh food aisle of Tesco, this recipe creates a little dish that packs a punch. The salmon is a great source of protein and Omega-3 fats while the little piece of ginger could help with morning sickness.
Time: 20 minutes prep, 10 minutes cooking
Good for: Omega-3 and protein
480g salmon fillets
1½ tbsp soya sauce
1tsp caster sugar
Juice of 1 lime
1 red chilli, de-seeded and finely chopped
2cm piece fresh ginger, peeled and very finely chopped
2 cloves garlic, peeled and very finely chopped
1½ tbsp sesame oil
2 red peppers, de-seeded and thinly sliced
10g sesame seeds
(the recipe also calls for fresh beansprouts, but since the safety of eating these during pregnancy is unclear, we’d recommend ditching them)
• Put the salmon in a non-metallic shallow dish and add 1 tablespoon of the soya sauce and all the lime juice. Deseed the chilli, peel the ginger and garlic and chop all the spices very finely. Add to the dish. Stir well to combine, cover and leave to marinate for 10 minutes.
• Meanwhile, heat a non-stick frying pan with half the oil and stir-fry the red peppers for 2 minutes on high heat. Stir in the beansprouts for a further minute. Take off the heat and stir in the remaining soya sauce and the sesame seeds, set aside and keep warm.
• Heat the remaining oil in a non-stick frying pan, add the salmon fillets and cook over medium-high heat for 3 minutes. Turn over, add any marinating juices to the pan and cook for a further 2 minutes or until the salmon is cooked through. Serve with the beansprout and pepper mixture.
And that’s that! Bon apetite!