Day 3 Food diary

Breakfast
Branflakes with milk (HE A & HE B)
Banana

Lunch
Pasta Pot Shot (1 syn)
Grapes
Jaffa Cake (2.5 syns)

Dinner
Teriyaki marinated Alaskan wild Salmon with mangetout, baby sweetcorn, mushrooms, chilli, spring onion, ginger & lemon grass stir fry with dried egg noodles (syns 2)

Snacks
Cottage Cheese and Celery
2 Jaffa Cakes (5 syns)

Not too happy with having 10.5 syns last night. Have to cut out the Jaffa cakes as it's too easy to eat more than one! Loved dinner again tonight. I've done this dish before and it really is delicious. I've not tried it with cheaper Salmon but some really nice Alaskan salmon was on special so I made the most of it. It really does taste so much better than the cheaper Salmon fillets although I wouldn't turn my nose up at those either. The recipe is inspired by one from the Wagamama noodle cookbook which is a favourite of mine but it's normally served with a ramen noodle salad and as I didn't have any I just did a bog standard stir fry.

The longer you can marinate the salmon the better, preferably overnight but for a minimum of 2 hours. For 4 fillets I used 2 tbsp of mirin (1.2 syns per tbsp but only about half of the marinate ends up in the fish) and 2 tbsp of light soy sauce for the marinate and just make sure the fish is well dunked.

Boil your egg noodles and then after draining, rinse in cold water to ensure they don't cook any further. For the stir fry I used chilli, lemongrass, ginger and spring onion fried in wok fry light for a couple mins. I then add whatever veg I'm using. Last night was mushrooms, mange tout and baby sweetcorn. Add a couple dashes of teriyaki marinade (not the sticky sauce but just marinade, same sort of consistency as soy) for 1 syn per tbsp or use soy if you want prefer not to use the syns, although it won't be quite as sweet and glossy. Then add the noodles to heat through. Once warmed through, remove from the heat and turn your attention to the Salmon. Heat a pan with very little fry light until quite hot and put your salmon in skin side down. Cook for about 3-4 mins depending on the thickness of the salmon but do not turn it over too early, you really want a lot of colour on the salmon skin and as it's been marinaded the colour will be quite dark to the point where it will look almost burned but believe me it's not. Don't move the salmon around while it's cooking, you really need that colour as it makes the skin really crispy and gorgeous. Turn it over and cook for a further couple mins, then back on to it's skin to finish it off. Even if you're not a great lover of salmon, do try this as it's delicious.