Orange and ginger baked salmon

1
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
The orange and ginger combines with the soy sauce and vinegar to make a delicious sweet, sour and salty glaze for the fish.

Ingredients

Orange(s)

1½ medium, thinly sliced

Freshly squeezed orange juice

30 ml

Salmon, raw

520 g, 4 x 120g

Root Ginger

2 inch slice(s), cut into matchsticks

Blue Dragon Light Soy Sauce

2 tablespoons

Rice Wine Vinegar

1 tablespoons

Cauliflower, Raw

200 g, broken into small florets

Calorie controlled cooking spray

1 spray(s)

Coriander, fresh

2 tablespoons, roughly chopped

Pak Choi

2 portion(s), cut in half lenthways

Soy Sauce

1 tablespoons

Spring Onions

2 medium, cut into matchsticks, to serve

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spray another frying pan with cooking spray and stir-fry the pak choi with the soy sauce for 4-5 minutes until wilted.
  5. Divide the salmon fillets between 4 serving plates, garnish with the spring onions and serve with the cauliflower and pak choi.

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