Orange & ginger baked salmon
1
Points®
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
1½ medium
Freshly squeezed orange juice
30 ml
Salmon, raw
520 g
Root Ginger
2 inch slice(s)
Light soy sauce
2 tablespoon(s)
Rice Wine Vinegar
1 tablespoon(s)
Cauliflower, Raw
200 g
Calorie controlled cooking spray
1 spray(s)
Coriander, fresh
2 tablespoon(s)
Pak Choi
2 portion(s)
Soy Sauce
1 tablespoon(s)
Spring Onions
2 medium
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.