Gingered Sticky Salmon
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Salmon, raw
200 g
Morrisons Stem Ginger in Syrup
15 g
Maple Syrup
20 g
Garlic
1 clove(s)
Chilli, green or red
½ individual
Lime Juice, Fresh
1 teaspoon(s)
Soy Sauce
1 tablespoon(s)
Asparagus, raw
100 g
Baby corn, canned
100 g
Sugar Snap Peas
150 g
Calorie controlled cooking spray
4 spray(s)
Black pepper
1 pinch
Instructions
1
Cut the stem ginger into matchsticks and place in a small bowl with the ginger syrup, garlic, chilli, lime juice, soy sauce and 2 tablespoons of cold water. Set aside.
2
Season the salmon and spray with the cooking spray. Add to a preheated non-stick frying pan, skinned side up, and cook for 2 minutes initially. Turn the salmon then pour the ginger sauce over and around it in the pan. Cook for a futher 3 minutes until the salmon is just cooked through.
3
Meanwhile, add the asparagus tips, baby corn and sugar snap peas to a pan of boiling water and cook for 3–4 minutes until just tender.
4
Drain the vegetables and divide between 2 warmed plates. Place the salmon on top of the vegetables and drizzle the sauce all over. Serve immediately.
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