Orange & ginger baked salmon
1½ medium, thinly sliced
Freshly squeezed orange juice
520 g, 4 x 120g
2 inch slice(s), cut into matchsticks
Light soy sauce
Rice Wine Vinegar
200 g, broken into small florets
Calorie controlled cooking spray
2 tablespoon(s), roughly chopped
2 portion(s), cut in half lenthways
2 medium, cut into matchsticks, to serve
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking tray with baking paper. Arrange the orange slices on the baking paper, put the salmon fillets on top and sprinkle the ginger over the salmon.
- Combine the orange juice, light soy sauce and vinegar in a small jug. Drizzle over the salmon. Bake for 10 minutes or until the salmon is lightly browned and cooked through.
- Meanwhile, blitz the cauliflower in a food processor until it resembles couscous. Spray a large frying pan with cooking spray and heat over a gentle heat. Stir fry the cauliflower for 3-4 minutes, until cooked but still retaining some bite. Stir through the coriander.
- Spray another frying pan with cooking spray and stir-fry the pak choi with the soy sauce for 4-5 minutes until wilted.
- Divide the salmon fillets between 4 serving plates, garnish with the spring onions and serve with the cauliflower and pak choi.