Put some basmati rice on to cook first
Salmon: Mix about a tbsp of sundried tomato pesto with two tbsp of low-fat Hellmans. Add in a few breadcrumbs if you want, or some bits of finely chopped fennel. Try adding anything to this basic mixture for fun (except parmesan cheese – it tastes vile with salmon). Cover the top of some salmon fillets with this.
Mushrooms next: mix up some breadcrumbs, black pepper, dried rosemary, the stalks from a packet of medium sized closed cup mushrooms, and a tbsp of olive oil. With a teaspoon, paste the breadcrumb mixture into the mushrooms – it can be domed on top.
Arrange the salmon & mushrooms on foil on a grill pan, and put under a hot grill for 18-20 mins.
Mean while, slice some courgettes, douse them in lemon juice, black pepper and olive oil, and then chargrill.
About 5 mins before you’re ready to serve, steam some snow peas.
While they’re cooking, grate about an inch of ginger, mix with half a tsp of mustard and a sloosh of soy sauce.
Put it all on a plate.
The breadcrumbs are not very low gi, and there’s more oil than a puritan would allow, but it’s all good fat.
