Serves 3

Ingredients:

• 4 x Salmon fillets, skin on (or off, if you prefer)
• NOGO Zingy Ginger Sauce
• NOGO Classic Mayonnaise
• 2 cups - Brown Rice
• Spinach for 4

Instructions:

• Marinate salmon fillets in our zingy ginger sauce for 20 minutes (or overnight), take out and rest for 20 minutes before cooking (allow 1 tablespoon per fillet you use)
• Cook your brown rice and set aside to keep warm before serving
• Whilst rice is cooking pan-fry the salmon
  • (other cooking methods would be to air fry, bake in the oven or steam).
• Whilst the rice and salmon are cooking pan fry your spinach on medium using Meg’s steaming method.
  • Place all the chopped and rinsed spinach in the pan.
  • Pour over a dash of boiling water
  • Place a lid on the pan and let steam until cooked
  • Once cooked place on a tea towel or paper towelling to quickly dry out.

Serving:

• Serve the Salmon alongside the brown rice and wilted spinach.
• Place an extra tablespoon  of Zingy Ginger on each  salmon fillet
• Spoon a good dollop of Classic Mayonnaise on the spinach and crack pepper on top

Enjoy!

Tip:

• We love pan frying for a lovely crispy skin. When cooking make sure to leave a little pink in the centre of the fish, as it will keep cooking once served and you don’t want it to dry out!
• Cook skin side down on low until ½ cooked (but still pink in the middle and flip), this will give you a delicious, crunchy skin