Sticky salmon with sesame

Sticky salmon with sesame
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 12 minutes to cook

This succulent baked salmon recipe is quick, healthy and easy, with flavourful Chinese seasonings and barely any washing up.

Or, try this quick and easy weeknight recipe for peanut, sesame and ginger noodles with wild Alaskan salmon.

Nutrition: per serving

Calories
413kcals
Fat
26g (4.2g saturated)
Protein
33g
Carbohydrates
11.7g (11.6g sugar)
Salt
2.7g
Calories
413kcals
Fat
26g (4.2g saturated)
Protein
33g
Carbohydrates
11.7g (11.6g sugar)
Salt
2.7g

Ingredients

  • 4 pak choi
  • 1 red pepper
  • 1 sliced red chilli
  • A handful of mangetout
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 4 salmon fillets
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • The juice of 1 lime
  • 2 tbsp soft brown sugar
  • A handful of fresh coriander leaves
  • Some toasted sesame seeds

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Cut 4 pak choi into halves (or quarters if big) and add to a roasting tin. Add 1 red pepper, cut into strips, 1 sliced red chilli and a handful of mangetout. Toss with 2 tbsp olive oil and 1 tbsp sesame oil. Place 4 salmon fillets on top and drizzle the whole lot with 3 tbsp soy sauce, 1 tbsp fish sauce and the juice of 1 lime. Sprinkle with 2 tbsp soft brown sugar and cover with foil. Bake for 10-12 minutes until the vegetables are tender and the salmon is just cooked. Remove the foil, then sprinkle with a handful of fresh coriander leaves and some toasted sesame seeds. Serve with boiled rice, if you like.

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