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Green tea roasted salmon
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Total Time:
35 minutes
Boost your immune system with this vibrant recipe featuring juicy mango, providing a burst of vitamin C.
Ingredients:
  • 150 g brown rice
  • 1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources
  • 1 green tea bag
  • sesame oil
  • 1 clove of garlic
  • 320 g mixed salad veg, such as carrots, cucumber, tomato, chicory
  • 1 small ripe mango
  • 1 lime
  • low-salt soy sauce
  • 1 fresh red chilli
  • 1 x 3cm piece of ginger
  • 1 teaspoon sesame seeds
  • ½ a punnet of cress
Instructions:
  • Preheat oven to 180°C/350°F/gas 4. Follow rice packet instructions to cook and drain. Score salmon skin 1cm deep at 2cm intervals and place in a baking dish. Season with salt, pepper, and green tea from the teabag. Coat with 1 tsp sesame oil, pressing into cuts. Insert a slice of garlic into each cut. Bake for 25 minutes (15 minutes for a fillet). Prepare salad veg, fruits, and dressing. Combine all for a delicious salad toss. Cook ginger and sesame seeds in oil in a pan, then add rice and season. Serve salmon and rice with the salad.

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