Soy Baked Salmon

Soy-baked salmon with zingy salsa

Delicious served with roasted sweet potatoes

Soy Baked Salmon

20 mins plus marinating time

Super easy

serves 8

nutrition per serving

328

Calories


23.1g

Fat


3.7g

Saturates


3.2g

Sugars


2.27g

Salt


26.5g

Protein


3.6g

Carbs


0.4g

Fibre


of an adult’s reference intake


Ingredients

1 lemon

2 limes

2 x 5cm pieces of ginger

150ml reduced-salt soy sauce

1 teaspoon mirin

1kg salmon fillet (in one piece), scaled and pin-boned, skin on, from sustainable sources

olive oil

1 red pepper

2 green chillies

½ a bunch of fresh mint (15g)

Method

This salmon has a bit of a teriyaki feel to it and the soy sauce works so well with the fresh salsa. It's one of those dishes that looks super-impressive when you bring it to the table, but it really couldn't be easier.

  1. Finely zest the lemon and limes, peel and finely grate the ginger.
  2. In a deep tray, large enough to fit the salmon, place the zest, ginger, soy sauce and mirin. Gently place the salmon fillet in the tray, spoon over the marinade and then pop it in the fridge at least 90 minutes.
  3. To make the salsa, squeeze the juice from half the lemon and one of the limes into a bowl, and add twice as much oil. Deseed and very finely chop the pepper and chillies, then add to the bowl. Pick in the mint leaves and season well with sea salt and black pepper.
  4. Preheat your oven to 200°C/400°F/gas 6.
  5. Remove the salmon from the tray and discard the marinade. Drizzle with oil, then place it skin-side down on a large roasting tray.
  6. Bake for 12-15 minutes or until cooked to your liking. Flake the salmon and dollop over the the red pepper salsa. Delicious served with some steamed rice and a leafy salad.

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