Well, we have been on holiday again, and yes, the weight has come back on!! So we are back to low-fat, diet recipes.
We both love salmon and we were looking for a different recipe when I saw this. I have adapted the recipe to suit us.
Before we went on holiday, we had decided to have our patio redone. We have two patios and they were separated by a wall, which was falling down.
The paving stones were all uneven and we were worried about the grandchildren falling over, (the youngest one is just walking), and the parents, who can be a bit unsteady on their feet!! Not to mention the fact that we are getting older and more unsteady!! (But that does depend on the number of gins I have had!!)
You know the old maths question of ‘if it takes one man two days to cut one field, how long does it take three men to cut six fields?’ (Like, who really cares!).
Well, that was a bit like the workmen for the patio!!
Some days we had four guys and some days just one. What started out as one week’s work, is now in its third week!!
All we want in the hot weather, is to be able to sit out on our patios. Having said that, it is now nearly finished and looks brilliant.

We have gone for imprinted concrete that looks like decking. Very posh, so bring out the Pimms!

Ingredients
5cm root ginger, peeled and grated
1 red chilli, deseeded thinly sliced
2 skinless salmon fillets (240g total weight)
1 – 2 crushed garlic
1tsp light soy sauce
1tbsp rice wine vinegar
1 cal oil spray
Stir Fry
4 spring onions chopped
One small onion chopped
Six mushrooms chopped (I use oyster mushrooms as they have more taste)
Pak Choi
Two packs of straight to wok noodles

Method
Step 1
In a shallow dish, mix together the garlic, ginger, chilli, soy sauce and vinegar. Make enough to use with the stir fry vegetable and noodles.
Add the salmon and leave to marinate overnight or for at least 20 minutes.

Step 2
Pre-heat the oven to 185C. Wrap the salmon dish with tin foil and cook for 12–15 minutes until the salmon is cooked through.

Step 3
While the salmon is cooking, add a spray of oil to a wok and stir fry the onion, spring onion and mushrooms. When cooked, add some of the marinade to the pan. Add the noodles and when coated with marinade add the rest and the Pak choi.
Place in a dish and then place the salmon by the side. Serve immediately.