Salmon Ann Mather style for Fit4Food



2 medium sized salmon steaks


8 small bunches of fresh spinach (about 24-30 leaves) stalks removed

2 bok choy, pull off the leaves

Fresh fennel plant – grate about half of it


3 tablespoons extra virgin olive oil for salmon

3 tablespoons extra virgin olive oil for vegetables

Omega 3 oils from the salmon

2 tablespoons Walnut Oil

Large knob of Organic Butter for salmon

Large knob of organic butter for vegetables


1 tablespoon fresh dill

1 teaspoon fresh basil

Peel from ½ lemon

Juice from half a lemon

I garlic clove, crushed

Himalayan mountain salt

Ground black pepper



Sprinkle salmon steak with olive oil, salt, pepper, basil and lemon peel.  In pan, gently heat walnut oil and knob of butter.  Add dill. Continue to heat gently until butter melted.  Place salmon steak in melted butter/oil, starting skin side down.  Heat gently turning frequently.  Centre of salmon should be “raw” when served.


Gently heat olive oil and butter in a wok.  Add crushed garlic and grated fennel.  Just before serving salmon, throw in spinach leaves and bok choy leaves.  Sprinkle with a little salt and pepper. Stir around a few times until they just start to soften.  Pour over lemon juice, stir a few more times and serve!