Baked salmon with orange and ginger
1 medium, thinly sliced
skinless salmon fillet(s)
480 g, (4x120g fillets)
1 tbs, (1x 5cm piece) cut into matchsticks
2 tbs, light
1 tbs, rice wine vinegar
4 individual, cut into matchsticks
½ cup(s), sprigs
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Arrange orange slices over base of prepared tray. Place salmon fillets on orange slices. Sprinkle ginger over salmon.
- Combine juice, soy sauce, vinegar and sugar in a small jug. Drizzle over salmon. Bake for 10 minutes or until salmon is lightly browned and just cooked through.
- Meanwhile, place shallots in a bowl of iced water. Set aside for 5 minutes or until curled. Serve salmon and orange slices drizzled with pan juices and topped with shallots and coriander.