Photo of Salmon fillets with a ginger & lemongrass crust by WW

Salmon fillets with a ginger & lemongrass crust

12
7
7
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Topping fish fillets with a tasty crust is an easy way to give them more interesting textures and flavours.

Ingredients

Lemon Grass Stems

½ stem, outer layer removed and the rest very finely chopped

Root Ginger

2 inch slice(s)

Coriander, fresh

1 tablespoons, finely chopped, plus extra to serve

Olive Oil

1 teaspoons

Asda Panko Breadcrumbs

20 g

Salmon, raw

480 g

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

300 g, Tenderstem

Pak Choi

3 portion(s), quartered

Soy Sauce

½ tablespoons

Blue Dragon Oyster Sauce

1 tablespoons

Peas, fresh or frozen

150 g

Tesco Basmati Microwave Rice

2 pouch(es), cooked

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the lemongrass, ginger, garlic, coriander, olive oil and breadcrumbs together and season well. Put the salmon fillets onto a baking sheet lined with baking paper and top with the panko crust. Mist with cooking spray and bake for 12-15 minutes until cooked through.
  2. Meanwhile, cook the broccoli in a pan of boiling water for 2 minutes, then add the pak choi for another 2 minutes. Remove all the veg with a slotted spoon, keeping the water, and toss with the soy and oyster sauces.
  3. Add the peas to the boiling water and cook for 2-3 minutes until tender. Meanwhile, microwave the rice to pack instructions, then stir the peas into the rice. Spoon onto plates, then top with the salmon and serve with the broccoli and pak choi.

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