Sweet Soy & Ginger Salmon
with Roast Veggie Salad & Aioli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
