Recipe: Chilli Salmon


2 pieces of salmon (approx. 100gms each)
½ red chilli
1 clove garlic
1 cm stick of ginger
2 tsp sesame oil
Tamari Sauce (gluten free soy sauce)
Juice ½ lemon
Handful of Basil leaves
½ carrot
½ cup broccoli
½ cup snow peas
½ a zucchini
1 tsp coconut oil
Celtic Sea Salt, to taste


Finely chop chilli, ginger and garlic. Mix in a small bowl with sesame oil, tamari sauce and lemon juice.

Place the salmon in two individual aluminium foil packages place half the mixture over each, sprinkle over a few basil leaves and seal the foil well. Place in a 360 F or 180 C oven for approximately 15 mins.

Cut vegetable into thin sticks. Stirfry in 1 tsp of coconut oil until just tender. Add sea salt and basil leaves before serving.