With Asian greens gai lan and pak choy, this seafood dish is full of goodness. Glazed with a sweet soy & sesame sauce, it's a fast & flavoursome dinner.
- 4 x 200 g fresh skinless salmon fillets
- 3 tsp sesame seeds
- 450 g packet microwave long-grain brown rice
- steamed fresh baby gai lan, to serve
- steamed pak choy, to serve
- ¼ cup honey
- tbsp soy sauce
- 1 tbsp hot chilli sauce
- 1 tsp sesame oil
- 2 tsp finely grated fresh ginger
- 1 small clove garlic, crushed
- To make sauce, combine all ingredients in a small jug.
- Place salmon on an oven tray lined with baking paper. Spoon half the sauce evenly over salmon. Scatter with sesame seeds.
- Cook in a very hot oven (220C) for about 8 to 10 minutes, or until cooked to your liking.
- Meanwhile, heat rice according to packet directions.
- Serve salmon with rice, steamed greens and remaining sauce.
Salmon can be replaced with firm white fish such as ling or snapper.
Sauce can be made a day ahead. Keep, covered, in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.6 g|
|Total carbohydrates||42.9 g|
|- Sugars||18.7 g|
|Dietary fibre||2.5 g|