Salmon fillets with a ginger & lemongrass crust
Lemon Grass Stems
½ stem, outer layer removed and the rest very finely chopped
White rice, Microwaveable
2 serving(s), basmati
2 inch slice(s)
1 tablespoons, finely chopped, plus extra to serve
20 g, we used panko
Calorie controlled cooking spray
300 g, Tenderstem
3 portion(s), quartered
Peas, fresh or frozen
- 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.
- 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.
- 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.