Salmon fillets with a ginger & lemongrass crust
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Topping fish fillets with a tasty crust is an easy way to give them more interesting textures and flavours.
Ingredients
Lemon grass stems
½ individual, outer layer removed and the rest very finely chopped
White rice, microwaveable
250 g, basmati
Root Ginger
2 inch slice(s)
Coriander, fresh
1 tablespoon(s), finely chopped, plus extra to serve
Olive Oil
1 teaspoon(s)
Breadcrumbs, dried
20 g, we used panko
Salmon, raw
4 fillet(s), medium
Calorie controlled cooking spray
4 spray(s)
Broccoli, raw
300 g, Tenderstem
Pak Choi
150 g, quartered
Soy Sauce
½ tablespoon(s)
Oyster sauce
1 tablespoon(s)
Peas, fresh or frozen
150 g
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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