Roasted sesame salmon with ginger and chilli pak choi recipe

By Anna Burges-Lumsden

Serves 4
Takes 10 minutes to make, 8-10 minutes to cook, plus marinating
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Rating

A low-carb salmon recipe that is packed full of fresh flavours and healthy ingredients.

Roasted sesame salmon with ginger and chilli pak choi

Ingredients

2 tbsp soy sauce
6cm piece fresh ginger, half grated, half finely sliced
2 tsp sesame oil
1 tbsp olive oil
Juice of 1 lime
4 salmon fillets, skin on
4 pak choi, leaves separated
Bunch spring onions, cut into 3cm lengths
2 tbsp sesame seeds, toasted
1 red chilli, deseeded and sliced into thin rounds

Method

1. Mix together the soy sauce, grated ginger, oils, lime juice and some black pepper. Add the salmon and turn to coat. Set aside for 10 minutes.
2. Preheat the oven to 180°c/fan160°c/gas 4. Place the pak choi and spring onions in a large roasting tray. Scatter with the sliced ginger, and top with the salmon and marinade. Sprinkle the salmon with the sesame seeds and scatter with the chilli.
3. Roast in the oven for 8-10 minutes until the salmon is golden brown. Divide among 4 plates and serve with steamed basmati rice.

Nutritional info

Per serving: 377kcals, 25.7g fat (4.3g saturated), 33.9g protein, 2.8g carbs, 2.3g sugar, 1.7g salt

Chef's tip

You can use any firm fish such as cod, haddock, pollock or sea bass – just make sure it’s sustainable.

Comments

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katrina1961

January 21

This was so easy to prepare and really tasty because you get an occasional bite of chilli giving it a lovely kick. I'd make again and it's one of those dishes that is easy to remember so you won't have to keep referring to the recipe. It's not actually that expensive either if you keep some of the ingredients as standard in the food cupboard.