Serves 4
1 teaspoon olive oil
1 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon garlic granules
25 ml gin
25 ml tonic
200g basmati rice
12 spring onions washed and finely chopped
120 asparagus spears washed and trimmed
400g cold-water prawns (shelled)
  1. In a medium-sized bowl drizzle the olive oil, add the black pepper, salt, garlic granules, lime juice, gin and tonic.
  2. Place each salmon fillet into the marinade; turn over each fillet to ensure it is totally covered. Once covered, wrap in foil and place in the fridge for at least 3 hours. Also, cover-over the bowl as the marinade will be used later.
  3. When you are ready to cook, boil the rice as per the instructions.
  4. Drizzle the left-over marinade into a medium-sized skillet (you may need some extra olive oil). Add the spring onions prawns, sautee for 5 minutes. Then add the salmon fillets; cook for 8 minutes. When translucent and flaky the salmon is ready to eat.
  5. Combine with the cooked rice and serve immediately.

This May, Direct Action is launching its Anxiety Course which includes over 25 new recipes in a radical plan to make your life easier. More information soon.
Do you feel life-coaching could be useful for you to seek direction? All consultations are online via Skype, Zoom or FaceTime. Life-coaching can help with a variety of problems or to help you get set on a challenge. Contact me on or on 07544 899 681.

Website constructed by and designed by Christopher Fisher, all material including images is the copyright of Fisher Freelancing 2020
Direct Action Life Coach Services, International House, 24 Holborn Viaduct, London , EC1A 2BN, United Kingdom.