PER SERVING | 436cals | PROTEIN 34g | CARBS 18g | FAT 23g | FIBRE 9g

Sweet chilli salmon with edamame

SERVES 2 | PREP 5 mins | COOK 5 mins

This is incredibly easy to throw together – delicious comfort food with lots of flavour to lift the spirits. You also get a healthy blast of omega-3 fish oils. On a non-fast day, you could serve it with a small portion of wholewheat or soba noodles.

• 1 tbsp olive or canola oil
• 200g frozen edamame, baby broad beans or peas
• 1 × 320–350g pack stir-fry vegetables
• 160g sweet chilli hot smoked salmon, or any hot smoked or poached salmon, skin removed, flaked into large chunks
• 1 tbsp dark soy sauce, to serve
• dash sriracha or Tabasco (optional), to serve

COOK’S TIPS

You’ll find edamame beans in the frozen food section of larger supermarkets – make sure you choose the ones that have already been podded.

1. 1. Heat the oil in a large frying pan or wok over a high heat. Add the edamame and cook for 1 minute, or until beginning to thaw. Add the mixed vegetables and stir-fry for 3 minutes.
2. 2. Add the salmon to the pan and cook for 1–2 minutes, or until hot, turning everything gently to avoid breaking up the fish too much.
3. 3. Serve in warmed bowls sprinkled with the soy sauce and sriracha or Tabasco, if using.