The only challenger to Jamie Oliver’s world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that ‘food should taste good, and do you good’. Taken from their latest book, Leon Family And Friends, this quick and simple recipe uses a combination of punchy and umami-rich Asian ingredients to make a delicious dish crammed with health.
320 per serving
4.1g per serving
Ingredients (serves 4)
- 4 salmon steaks, about 125-150g each
- 4 tbsps tamari soy sauce
- 1-2 tsps wasabi paste, to taste
- 2 tsps sugar
- 4 tsps rice vinegar
- 1 tsp and 1 tbsp olive oil
- 2cm piece of fresh ginger, peeled and finely slivered
- 4 spring onions, trimmed and sliced on the diagonal
- 3 cloves of garlic, chopped
- 100g fresh shiitake and/or girolle mushrooms, trimmed and sliced
- Pinch of dried chilli (optional)
- Squeeze of lemon juice
- 50g pea shoots
- Salt and ground black pepper
Step 1: Heat the oven to 200°C/400°F/gas mark 6.
Step 2: Put the salmon in a roasting tray. Mix the tamari, wasabi, sugar, vinegar and the teaspoon of olive oil in a bowl, and pour over the fish.
Step 3: Divide up the slivers of ginger and half of the sliced spring onions into four little piles, and sprinkle evenly over each piece of salmon. Season with a pinch of pepper and roast for about eight minutes, or until the salmon is just cooked through.
Step 4: While the salmon is in the oven, heat the tablespoon of oil in a frying pan over a medium hob. When it’s hot, add the chopped garlic and cook until it’s soft but not browned. Now add the mushrooms and cook for a few minutes, making sure all the water evaporates, otherwise they’ll be soggy. Add the chilli (if you’re using it), a squeeze of lemon juice and the rest of the spring onions. Continue cooking for a few minutes. Remove from the heat and season to taste.
Step 5: Remove the salmon from the oven. Top with the mushroom mixture and a scattering of the pea shoots.
From Leon Family And Friends by Kay Plunkett-Hogge and John Vincent (£24, Octopus)