Pan Fried Salmon with Asian Quinoa, Aubergine & Pak Choi

Serves 2 very hungry humans

• 1 aubergine

• 3 Pok choy

• 2 fresh chillies

• 1 large root of ginger

• 1 bag of red, black and white quinoa (or just white, but I like the mixed for colour)

• Stock cube of your choice (veggie or chicken)

• 1 handful of fresh chopped mint

• 1 pack of asparagus

• 2 salmon fillets

• crispy fried onions (I cheat and buy tubs of these from Waitrose!)

• Juice and zest on a lime

To garnish:

• Kipmap

• sriracha

• black sesame seeds

• Crushed seaweed thins

• lime wedges

• 2 thinly sliced spring onions

Chop up the aubergine in to chunks and half three pok chops down the middle length ways. Drizzle with oil of your choice, fresh chilli and some grated ginger. Roast until golden and tender in a 180c oven (around 35 mins).

Meanwhile boil half a pack of mixed red, black and white quinoa in some stock until tender but still nutty (15 mins). Once cooked, rinse with cold water, add fresh chopped mint, fresh grated ginger, salt and pepper.

In the last five mins of roasting the aubergine chuck in a pack of asparagus and turn up the heat to 200c.

Rub two salmon fillets in oil, fresh grated ginger, lime zest and salt and pepper and pan fry on skin side until crispy, briefly flip over and take off the heat to rest. I like my salmon still pink in the middle.

Serve on a big platter and top with crispy fried onions (I have a naughty addiction to the shop bought ones at the moment!), a drizzle of kipmap, a squirt of sriracha, some freshly squeezed lime, black sesame seeds and crushed up Itsu seaweed thins.