Soy salmon with sweet & sour aubergines
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The richness of salmon paired with the sharp tang of these tender braised aubergines makes for a mouthwatering main that’s special enough to serve to guests.
Ingredients
Salmon, raw
4 fillet(s), medium
Dark soy sauce
4 tablespoon(s)
Root Ginger
2 teaspoon(s), grated
Tomato Purèe
1 tablespoon(s), level
Vinegar, All Types
1 tablespoon(s), cider vinegar
Agave Syrup
1 tablespoon(s), level
Chilli, green or red
1 individual, deseeded and finely sliced
Calorie controlled cooking spray
4 spray(s)
Aubergine
2 medium, cut into 2cm cubes
White basmati rice, dry
160 g
Coriander, fresh
2 tablespoon(s), chopped, plus extra to serve
Spring Onions
3 medium, trimmed and shredded, plus extra to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon into a baking dish, pour over the soy sauce and set aside to marinate for 5 minutes, then roast for 12-15 minutes until cooked through.
2
Meanwhile, in a small jug, combine the ginger, tomato purée, vinegar, agave syrup, chilli and 2 tablespoons cold water, then set aside.
3
Mist a large nonstick lidded frying pan with cooking spray and set over a medium heat. Add the aubergines and cook for 15 minutes until browned (add a splash of water if it starts to stick), then add the sweet and sour sauce mixture and cook, covered, for 3 minutes.
4
While the salmon is roasting and the aubergines are braising, cook the rice in a pan of boiling water to pack instructions. Drain then stir through the coriander and spring onions.
5
Serve the rice with the salmon, aubergines and lime wedges, garnished with the extra coriander and spring onions.
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