Gingered Sticky Salmon
Morrisons Stem Ginger in Syrup
Chilli, Green or Red
Lime Juice, Fresh
Baby corn, canned
Sugar Snap Peas
Calorie controlled cooking spray
- 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.
- 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.
- 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.
- 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.