Shiitake mushrooms not only have a wonderfully smoky flavour and firm texture, but they also contain special substances that have a powerful boosting effect on your immune system. If you cannot get hold of them, normal mushrooms also work well in this recipe, and are a good source of chromium.
- 2 Salmon fillets
- 2tsp olive oil
- 150g pack of shiitake or ordinary mushrooms, brushed or wiped clean with a dry piece of kitchen paper and thickly sliced.
- Unlimited vegetables for stir-frying. Try half a bag or 200g of beans plus sliced red pepper or handful of baby corn and a few handfuls of baby spinach.
- 1-2 tbsp. tamari or soy sauce, to taste
- Steam the salmon for 12-15 minutes or until cooked. The fish should flake easily when pressed.
- Meanwhile, heat the oil in a wok or frying pan (preferably one with a lid) and stir-fry the mushrooms for a few minutes, or until they soften and turn golden. Add vegetables and tamari or soy source and turn down the heat to a gentle simmer. Cover the pan with a lid (or a couple of sheets of damp kitchen paper) to allow the vegetables to steam-fry
- Serve with brown basmati rice or quinoa.