I am not a big seafood guy! I know a lot of it is good for you, but I just don’t like most of it. I basically can only eat Cod, Haddock, Swordfish and Salmon fillets. I hate the smoked raw salmon. Bizarrely I also dislike wild salmon, but can eat the farmed stuff! So my recipe involves farmed salmon, but obviously use wild salmon if possible. This is a fresh and vibrant dish, effectively a Thai Curry.

Ingredients – Serves 4

4 Salmon Fillets – £6

Tin of Coconut Milk – £1

Onion – 20p

Fresh Ginger skinned (about 2cm cubed) – 5p

4 Cloves of Garlic – 20p

Chilli – 20p

Lemongrass Stalk – 40p

Lime – 40p

100g Mushrooms – £1

Broccoli Tender stalks – 50p

25g Butter – 10p

Salt to taste

Instructions – Prep Time: 5 minutes. Cooking Time: 20 minutes

You need a pan with a lid. Melt the butter in the pan. Then chop and add the ingredients in this order; onion, ginger, garlic, chilli and mushrooms. Slice a lime in half and throw it in the pan. Take off the outer layers of the lemongrass, and put the stalk in the pan whole. Add the coconut milk.

Bring to the boil. Skin the salmon. Place the fillets in the pan. Turn down to medium heat. Put on the lid. Cook for 15 minutes. Once cooked, take out the lime and lemongrass.

In this time do any veg you like for a side dish. The photo is steamed broccoli.

Per serving you are looking at around 650 Calories, Total Carbs 21g (13%), Protein 31g (31%) and Fat 50g (68%). These figures are taken from MyFitnessPal, so you could argue the figures up and down a bit but you get my point. The meal per person is around £2.50. If you think this is too high in carbs, you can omit the onion and mushrooms.