Sweet Soy & Ginger Salmon
with Roast Veggie Salad & Aioli- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
The honey, soy and ginger marinade works a treat with the seared salmon in this delectable dish, cutting the richness and creating a gorgeous glaze in the pan. we've swapped white spuds for a subtly sweet roast veg salad to keep the carbs down and the flavour up. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Capsicum
1 packet
Ginger Paste
1
Sweet Potato
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Mixed Salad Leaves
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and carrot into small chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a small bowl, combine ginger paste, the honey, the soy sauce, the water and a pinch of pepper.
• When the veggies have 5 minutes remaining, pat salmon dry and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side. • In the last minute, add honey-soy mixture. Simmer until slightly thickened, 30 seconds.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• In a large bowl, combine mixed salad leaves, roasted veggies and a drizzle of white wine vinegar. • Season to taste.
TIP: Toss the veggies on the roasting tray to save on washing up!
• Divide roast veggie salad between plates. Top with sweet soy and ginger salmon. • Pour any remaining glaze from pan over salmon. • Serve with garlic aioli. Enjoy!
