The Frugal Snob Club, over on Facebook (See join button on this page) encourages our members to share their dishes and favourite recipes, and it's always fun to share them here, too.
As a thank you for her contribution, we'll be sending her a set of our homemade wax wraps. If you want to share your recipes, head on over and join the group, and if yours is selected to be featured, we'll send you a little gift.
Today's recipe comes from club member Tara Whiteson, and as soon as she posted this on the club page, I knew it was a sharer.
Tara, like many of us over at The Frugal Snob is attempting to enact small but significant changes for health and environmental reasons.
I think you'll agree that this dish looks nutritious, filling and very appetising.
In an ideal world, and if budget allows, you'll use wild salmon (available reasonably priced in the frozen section) We buy a side of wild salmon from the fishmongers, or when it's on promo / reduced at Waitrose, and then freeze it down, which makes it more economical.
- garlic, chilli, ginger (according to taste)
- Broccoli cut into small florets
- Rice noodles
- Miso paste - a generous 2 teaspoons
- 2 salmon fillets cut into chunks, seasoned; squeeze juice of half a lime
- Several splashes of soy sauce (about half a soup ladle)
- Spring onions.
Method:
- Put all ingredients into a saucepan but keep the salmon back.
- Simmer for 3 mins and squeeze rest of lime in
- Add the fish and continue to simmer for another 3 mins
- For LUXURY miso add prawns in with the salmon. Other greens - spinach, peas or asparagus also work equally well.
- Season to taste
- Add in a splash of teriyaki.
- Add finely sliced spring onion.
- Eat, slurp and enjoy!
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