THIS recipe is clean and simple and one of my favourites! Don't be put off by the long list of ingredients. It only takes around 10 minutes to make and is incredibly tasty! Serves 4.

Ingredients:
4 x 125g pieces of Atlantic salmon
1 tablespoon lime juice
50g dried rice noodles
1 carrot, julienned
1 red capsicum, julienned
4 spring onions, sliced diagonally
8 shiitake mushrooms, sliced
4 asparagus spears, sliced diagonally
1 bunch bok choy, shredded
2 tablespoons fresh coriander
lime wedges and coriander to garnish

Sauce:
juice of 1 lime
2 tablespoons fish sauce
3 tablespoons tamari soy sauce
1 tablespoon pure maple syrup
1 teaspoon chopped ginger
1/2 teaspoon finely chopped chili
2 kaffir lime leaves, shredded

Method:
Preheat the oven to 200 degrees. Put fish on a paper-lined tray, drizzle with lime juice and sprinkle with salt and pepper. Bake for 8 minutes, then remove from oven and stand for 3 minutes.

Meanwhile, cook the noodles according to the packet instructions and then drain. Make the sauce by mixing together all the ingredients in a bowl.

Put 2 tablespoons of water in a hot wok, add carrot and stir-fry for one minute. Add capsicum, spring onions, mushrooms, asparagus and stir-fry for another 2 minutes.

Turn off heat and add bok choy, coriander, noodles and sauce. Toss together well.

Serve the fish on a bed of noodles and garnish with lime wedges and coriander. Yum!

Belinda Kirkpatrick is a Sydney-based naturopath and nutritionist offering holistic dietary, lifestyle and wellness advice to help patients achieve optimal health. She is an expert in herbal medicines and nutritional supplements and is passionate about helping each patient get the most out of life. Get in touch with Belinda at http://www.belindakirkpatrick.com.au

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