Roasted sesame salmon with ginger and chilli pak choi

Name: Roasted sesame salmon with ginger and chilli pak choi
Yield: Serves 4
Cuisine: Chinese recipes
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

Published: 30 Sep 09
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands on time 10 mins, 8-10 mins cooking time, plus marinating

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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

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.
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.
Roast in the oven for 8-10 minutes until the salmon is golden brown. Divide among 4 plates and serve with steamed basmati rice.

Recipe from October 2009 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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

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