Seared Salmon & Soy-Ginger Glaze

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of white wine vinegar.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and season both sides (this helps it crisp up in the pan). • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Barramundi is cooked through when it turns from translucent to white. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

• Remove pan from heat. • Add soy-ginger mixture, carefully turning barramundi, until well coated.

TIP: The residual heat in the pan will cook the glaze! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove pan from heat. • Add soy-ginger mixture, carefully turning salmon, until well coated.

TIP: The residual heat in the pan will cook the glaze!

• In a medium bowl, combine baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.

TIP: Toss the veggies on the oven tray to save on washing up!