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Ginger and chilli baked salmon recipe
Ginger and chilli baked salmon recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Asian-inspired dish: Succulent salmon with low-cal pak choy.
Ingredients:
  • 2 spring onions, cut into matchsticks
  • 2 tsp lemongrass paste
  • 4 Salmon Skin-On Portions
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1 bunch pak choy, halved
  • 125.00 ml coriander sprigs
  • 80g bean sprout
  • 1 lemon, cut into wedges
Instructions:
  • Preheat your oven to 180˚C and prepare a baking tray by lining it with parchment paper.
  • Place the spring onion in a small bowl and cover it with iced water. Let it sit for 10 minutes to curl, then drain.
  • Combine 1 tablespoon of oil with the lemongrass paste in a bowl, then rub the mixture evenly over the salmon. Place the salmon on a lined tray and sprinkle with ginger and chili, if using. Cook for 8 minutes, then add pak choy to the tray and drizzle with 1 tablespoon of oil. Cook for an additional 2 minutes or until the pak choy is wilted and the salmon is cooked to your liking.
  • Garnish the salmon with spring onion curls, fresh coriander, and bean sprouts. Finish with a drizzle of the remaining oil and serve with lemon wedges.

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