Baked salmon with ginger and lemongrass recipe

Name: Baked salmon with ginger and lemongrass recipe
Cuisine: Asian
Ingredients: Timings; One; 1 tbsp light soy sauce; 1 tbsp mirin; 2 spring onions, thinly shredded; 1 courgette, halved widthways and then cut into thin sticks; Handful of sugar snap peas, halved lengthways; 1 salmon fillet; 1 lemongrass stalk, very thinly shredded, any tough outer leaves discarded; 1 red chilli, thinly sliced; 7g piece of fresh root ginger, finely shredded; 1 garlic clove, thinly sliced; Handful fresh coriander, chopped, to serve

6 steps

Updated at: Thu, 17 Aug 2023 03:07:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories373.6 kcal (19%)

Total Fat15 g (21%)

Carbs30.6 g (12%)

Sugars15 g (17%)

Protein32 g (64%)

Sodium789.8 mg (39%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbsplight soy sauce

1 Tbspmirin

2spring onions

thinly shredded

1courgette

halved widthways and then cut into thin sticks

very thinly shredded, any tough outer leaves discarded

Instructions

Step 1

Prep time 5 minutes

Step 2

Serves

Step 3

Preheat your oven to 200C/180C fan/Gas 6.

Step 4

In a small bowl, combine the soy and mirin. Cut a piece of greaseproof paper or foil roughly 50x40cm and place in a medium-sized roasting tin.

Step 5

Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemon grass, chilli, ginger and garlic. Pour over the soy and mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure.

Step 6

Pop into the oven for 20 minutes until the fish is just opaque and flakes easily. Pop the parcel onto a plate and scatter over some coriander, before tucking in.