1 red onion cut into slices
1 red chili, shopped finely
2 tbsp fresh ginger, finely chopped or grated
150g sugar snap peas, cut lengthwise
1 head of organic broccoli, clean it and cut into florets
150g asparagus, cut into 3-4 cm pieces
12-15 cherry tomatoes, halved
4 big handful baby spinach
75-100g sprouted buckwheat
1 tbsp organic virgin coconut oil
1-2 tbsp roasted sesame oil
2 tbsp organic soya sauce
Sprouted radish for garnish.
Heat a frying pan up to medium heat and place the coconut oil and wait until melted, place the salmon and let it fry under medium to low heat. Poor boiling water over the broccoli in a colander. When the salmon is almost half cooked through turn it over and then add the onion and let it cook for a little while. Add the chili, snap peas, asparagus and sprouted buckwheat and cook for a little bit longer, then add the tomatoes and fresh ginger, break the salmon into pieces with the spatula. Turn of the heat and add the roasted sesame oil and soys sauce add the spinach it will take less than 20 seconds for the spinach to wilt.
Place it into two bowls or plates and garnish with sprouted radish and serve immediately.
If you don’t have or like sprouted buckwheat you can add some more vegetables or cooked basmati rice.