Sticky ginger salmon
Make your own salmon parcels infused with ginger, soy and chilli and serve with a pak choi salad and rice for a nutritious midweek meal
- 2 salmon filletsskins removed
- 2 balls stem gingercut into small matchsticks, plus 2 tbsp syrup from the jar
- 2 tbsp dark soy sauce
- 1 red chillisliced
- for frying groundnut oil
- 1 clove garliccrushed
- 2-3 heads pak choisliced
- 2 tsp toasted sesame oil
- 250g cooked basmati rice
Nutrition: per serving
- kcal661
- fat34.3g
- saturates8.7g
- carbs43.7g
- sugars16.7g
- fibre4.6g
- protein42.1g
- salt3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets spaced apart in the middle of a large square of baking paper and put on a roasting tray. Divide the stem ginger between the tops of each fillet and fold up the sides of the parchment ready to seal. Drizzle the ginger syrup and soy sauce over the fillets, sprinkle over the chilli and then seal the parcel. Cook for 15 minutes or until just cooked through.
step 2
Meanwhile, heat a little oil in a pan. Cook the garlic and the white parts of the pak choi until tender. Add the green pak choi tops and a drizzle of sesame oil, and cook for another 2 minutes. Divide the rice between 2 bowls. Top with the pak choi then sit the salmon on top and add any juices from the tray and another drizzle of sesame oil.
