Bradley Simmonds is a professional footballer-turned personal trainer, who blogs about fitness, nutrition and lifestyle. Bradley trains some of the world’s top sportsmen and celebrities. Bradley regularly trains at Fitness First gyms and has partnered with them to provide some of his top recipes
- 1 large salmon fillet (around 110g, which equals 20-23g of protein)
- 100g pak choi
- 100g wholegrain rice (if you're adding carbs)
For the sauce:
- 2 tbsp reduced-salt soy sauce
- 2 tsp runny honey
- 1 inch fresh ginger, grated
- 1 garlic glove, crushed
- ½ tsp chilli flakes
- Garnish with a squeeze of lime juice, some chopped fresh chilli and some chopped coriander, if you wish
- Make the sauce by adding all the ingredients together in a bowl and stirring until mixed. Let the flavours infuse whilst you prepare the rest of the dish.
- Cut off the bottom of the pak choi bulb and wash the grit off each segment. Then place into a steamer or in a colander over a pan of boiling water. If you use a colander, make sure you cover it with a lid. Steam for approx. ten minutes.
- Whilst the pak choi steams, season the salmon with salt and pepper and then place it in a frying pan pan (add a drop of oil to stop it sticking). Cook the salmon for approximately 3 minutes on each side, adding the sauce on top 1 minute before cooked.
- Once cooked, remove salmon from the pan and let it rest.
- Microwave the rice and then plate it up with the pak choi. Then dress it with the sauce from the pan, and then top it with the salmon and garnish.