As an extra support in my weight loss journey this week, my gorgeous sister has offered to cook dinner for me every night so we can eat healthier together. She has created what is sounding like an amazing meal plan for the week and has happily let me share it with you.
This salmon fillet was the first thing she cooked and it was close to the yummiest thing I have ever eaten. Asian greens are probably one of my favorite things too. In fact its usually the only reason I go to yum cha (Well that and the steamed pork buns! mmmm). It honestly takes all of half an hour to prepare and cook so time is no excuse in this instance.
If salmon fillets are a little out of your price range then any firm white fish fillets will work.
2 Salmon fillets - skin on
1 big bunch of choy sum (or gai lan) - trimmed
4 tbl spoons oyster sauce
1-2 tbl spoons soy sauce
1 clove garlic - crushed
1 tsp palm sugar
4 kipfler potatoes - peeled and cut into cubes
1 tsp margarine
2 tbl spoons milk
1 tsp chive paste
1. Place potatoes in a medium saucepan and cover with cold water. Cook on high heat until boiling then cook until potatoes are soft. Drain. Return to the saucepan and add the margarine. Add the milk and mash well. Add the chive paste and stir well.
2. Meanwhile place a bamboo steamer over the saucepan containing the potatoes. Place the choy sum inside and cover. Leave to steam for 4-5 minutes.
3. Place a large fry pan over high heat. Season salmon lightly with olive oil, salt and pepper. Place skin side down in the fry pan and cook for 5 minutes or until skin is nice and crispy. Turn over and cook for a further 3-4 minutes. You can adjust the cooking time to how you like your fish. We had our a little 'pink' in the middle still.
4. In a small bowl combine the oyster sauce, soy sauce, garlic and palm sugar. Mix well. Remove the greens from the steamer and place on a plate. Spoon the sauce over the greens. Serve the salmon on top of the mash and serve greens on the side.