I like to keep the kids’ meals healthy, simple and easy to make. They complain they’re hungry the minute they get through the door from school so this is a regular dish I make for them. I’m vegan but I like to share all of the family’s favourites here to reflect how we eat.
- 25g butter or drizzle of olive oil
- 150g salmon fillet, skin on
- 1 small red chilli, sliced (deseeded if you prefer)
- sea salt and freshly ground black pepper
- handful of organic spinach
Ingredients if you choose to make the balsamic glaze over shop-bought
- 250ml of Modena balsamic vinegar
- 2 tablespoons of an unrefined sweetener, I use honey but you could also use coconut sugar or maple syrup too.
If making the glaze, start with that.
Add vinegar and honey to a medium sized pan. Bring to a simmer over a medium to high heat then adjust to a low heat for around 10-15 minutes whilst the liquid thickens and reduces.
Keep an eye on the syrup so it doesn’t burn. Reduce until you reach your desired thickness and then store in a glass bottle, ready for drizzling.
Drizzle the olive oil or butter into a frying pan on a medium to high heat, placing the salmon skin facing down. Sprinkle with sea salt and freshly ground pepper. Fry for two minutes, then flip the salmon over, frying for another minute or so until cooked through.
Arrange the spinach onto a plate then place the salmon on top sprinkling the fresh chillis over it (if you prefer yours cooked, add onto the side of the pan when the flip the salmon over) and season with dried coriander. Finally, drizzle with the balsamic glaze.
Serve with brown rice or sweet potato wedges.