Sticky baked salmon served with brown fried rice
4 serves
5 m
15 m
Ingredients
- 3 tablespoons salt reduced soy sauce
- 2 cm piece ginger, finely grated
- 2 garlic cloves, finely grated
- 2 tablespoons honey
- 4 x 100 g skinless salmon fillets
- Olive oil spray
- 1 red onion, finely chopped
- 1 red capsicum (320 g), halved, seeded, thinly sliced lengthways
- 2 bunches broccolini, cut into quarters
- 4 cups baby spinach
- 2 cups '90 second quick' brown rice
Method
Step 1
Combine 2 tablespoons soy sauce, ginger, garlic and honey in a shallow glass or ceramic dish. Add the salmon fillets, turn to coat.
Step 2
Preheat oven to 180 °C. Line a baking tray with baking paper.
Step 3
Place the marinated salmon onto the lined baking tray and spoon the leftover marinade onto the salmon fillets. Bake in the oven for 10-15 minutes.
Step 4
Meanwhile heat a large wok over medium heat and lightly spray with olive oil. Stir fry red onion, capsicum and broccolini for 5-6 minutes. Add spinach and stir-fry for 2 minutes, or until vegetables are just tender.
Step 5
Meanwhile, heat microwave brown rice according to packet instructions.
Step 6
Add steamed brown rice and remaining soy sauce; stir fry until heated through. Keep warm.
Step 7
Serve baked salmon on the vegetable brown fried rice.
