This recipe is as delicious as it sounds. A simple twist takes a piece of salmon to a whole new flavour level. Enjoy alongside steamed Asian greens for a light and nourishing pregnancy meal.

| Serves 4 |

Ingredients

4 x 200g skinless wild salmon fillets

2 tsp coconut oil

2 tbsp lime or lemon juice

2 tsp rice malt syrup or honey

1 tsp fish sauce

1 tbsp tamari

1 tsp chilli flakes (optional)

Method

In a bowl, make the sauce by whisking together the lime juice, rice malt syrup or honey, fish sauce, tamari and chilli flakes. Set aside.

Melt the coconut oil in a frying pan over medium heat.

Add the salmon fillets and cook for two minutes on each side before adding the sauce to the pan.

Turn the heat down and cook the salmon to your liking — while pregnant, it’s best to cook it all the way through.

Serve with steamed asparagus or green beans, or a crunchy cucumber and baby spinach salad. Also delicious on a bed of steamed rice or steamed Asian greens. Enjoy.