juice 2 limes
thumb-sized piece ginger , grated
2 garlic cloves , crushed
2 tsp low-sodium soy sauce
2 tbsp rice wine vinegar
2 skinless wild salmon fillets
100ml low-sodium chicken stock
140g pack baby corn , halved
175g thin-stemmed broccoli
4 baby pak choi , halved
small bunch spring onions , sliced
Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through.
Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.