This fragrant thai salmon is perfect for lunch or dinner. This little taste of the Orient is packed with omega-3 fatty acids to help maintain brain and heart health.



  • 1 tbsp. coconut oil
  • 4 spring onions, chopped into 2.5cm pieces
  • 5cm piece of fresh ginger, peeled and grated
  • 1 red chilli, deseeded and chopped
  •  1 stalk of lemongrass, chopped
  • 250ml vegetable stock
  • 2 salmon fillets
  • handful fresh coriander
  • 1 lime, sliced


  • Heat the coconut oil in a pan and fry the garlic ginger and chilli for 3 minutes. Ad the lemongrass and spring onions and cook for a further minute.
  • Add the stock, bring to the boil and then simmer for 10 minutes.
  • Add the salmon fillets and cook for around 8 minutes, over a low heat.
  • Garnish the salmon on plates with the coriander and fresh lime.
  • Serve with rice.