Roasted sesame salmon with ginger and chilli pak choi

Roasted sesame salmon with ginger and chilli pak choi
  • Serves icon Serves 4
  • Time icon Hands on time 10 mins, 8-10 mins cooking time, plus marinating

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

Nutrition: per serving

Calories
377kcals
Fat
25.7g (4.3g saturated)
Protein
33.9g
Carbohydrates
2.8g (2.3g sugars)
Salt
1.7g
Calories
377kcals
Fat
25.7g (4.3g saturated)
Protein
33.9g
Carbohydrates
2.8g (2.3g sugars)
Salt
1.7g

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.

delicious. tips

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

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