Soy baked salmon with snow pea salad

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(13)

Main Meals (Dinners)

Serves
2

Prep		15 min
Cook		15 min

Soy sauce, salt reduced, 1 tablespoon(s)
Ginger, fresh, 2 cm piece(s), peeled and grated
Garlic, 2 clove(s), grated
Red chilli, ½ chilli(s), thinly sliced
Asparagus, 1½ bunch(es), cut into 2cm lengths
Atlantic salmon fillet, raw, 300 g, 2 x 150g fillets
Snowpeas, 3 cup(s), thinly sliced
Spring onion, 3 medium onion(s), thinly sliced
Fresh mint, ½ bunch(es) leaves only, torn
Lime, 1 lime(s), juiced
Fish sauce, 1 teaspoon(s), reduced salt
Brown sugar, 2 teaspoon(s)
Sesame seeds, white, 1 tablespoon(s), or black if available

Method

Preheat oven to 200°C (180°C fan forced).

Combine soy sauce, ginger, garlic and chilli in a small bowl.

Lay a large sheet of alfoil on your bench, and top with a large sheet of baking paper. Create a bed of asparagus in the centre, place salmon on top and pour over soy mixture. Carefully fold the alfoil around the fish to make an airtight parcel. Transfer the parcel to an oven tray and bake for 10-15 minutes.

Meanwhile, make the salad. Combine the snow peas, spring onion and mint in a large bowl. Stir together the lime juice, fish sauce and brown sugar in a separate bowl until sugar dissolves. Pour over the salad and gently toss.

Serve the salmon, asparagus and salad topped with sesame seeds.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1.5
Bread & Cereals	0
Vegetables	1.8
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0.1

Calories	488
Protein	39.5 g
Total fat	29.3 g
- Saturated fat	6.1 g
Total carbohydrates	12.4 g
- Total sugars	9.5 g
Fibre	8.5 g
Sodium	690 mg

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