Claire's Hoisin Salmon for Blood Sugar Balancing in Menopause

Inside The Mind-Body-Meno Plan we are in the midst of Blood Sugar Balancing month. One of the things we do is try to help each other with meal suggestions, batch ideas and lunches that we can take to work - all with the aim of keeping us fuller, reducing cravings and boosting energy.

1. Mix 20ml sesame oil, 15g honey, 24ml tamari sauce (I used dark soy) and 1/2 tbsp olive oil in a small bowl. 
2. Coarsely grate the carrot. Cut the broccoli into tiny pieces or use a food processor. Cut the green beans into thirds.
3. Heat a frying pan on a medium-high heat, add a drizzle of oil. Pat 2 salmon fillets dry with kitchen paper. Once hot, add the salmon, skin-side down and cook for 6-7 mins. Turn and cook for a further 6-7 mins. 
4. Meanwhile, heat another frying pan with a drizzle of oil. Fry the green beans until charred, 6-7 mins, stirring often. Turn down the heat, add the carrot and 1 heaped tsp ginger purée. Stir fry until softened, 1-2 mins. Remove from the pan and put in a bowl. Cover to keep warm. 
5. Put the pan back on the heat, add the broccoli. Fry until softened, 2-3 mins. Add the honey and sesame dressing and stir. Cook for 1-2 mins, letting the sauce reduce. 
6. When the salmon has 2 mins left, top each fillet with 1 tbsp hoisin sauce. Gently turn the fillets so they are coated. Cook until lightly caramelised and sticky, 1 min on each side. 
7. Share the broccoli between 2 bowls, top with the salmon and serve with the beany carrots.