SALMON SAN CHOY BOW
- 2 Tassal Salmon portions
- 1 tbsp olive oil
- 1 bunch spring onions, finely chopped
- 200g water chestnuts, chopped
- 100g bean sprouts
- 1 tbsp Kecap Manis
- 1 tbsp sweet chilli sauce
- 1 bunch coriander leaves
- 8 iceberg lettuce leaves
- Fried shallots, to serve
- Lime wedges, to serve
- Chop salmon fillets into a fine dice.
- Heat oil in a non-stick pan or wok over a medium heat. Add the salmon and spring onions to frying pan and sauté for 3 minutes, stirring frequently.
- Add the water chestnuts, Kecap Manis and sweet chilli sauce to the pan and stir-fry for 1 minute. Toss through the bean sprouts.
- Serve the cooked salmon mixture in small lettuce cups, garnished with fried shallots and a wedge of lime.
The types of fat we eat have been linked to the way we feel for many years and now we know that it is the long chain polyunsaturated fatty acids; DHA and EPA, naturally found in salmon, which studies have shown play a key role in facilitating cellular communication and enhancing brain function. Not only is DHA a major structural component of the brain but Omega-3 fats have also been shown to be involved in the growth of new brain cells. Studies have also shown that individuals who consume oily fish regularly have less cognitive delay as they get older. This means that for a Super Happy, healthy brain, getting the whole family hooked on Omega-3 packed salmon is a no brainer.