Zingy Salmon, Heritage Tomatoes & Mangetout
Asian-style salmon topped with grated ginger, tamari and lime with juicy heritage cherry tomatoes, crisp mangetout and brown rice. Cherry tomatoes are rich in the antioxidant lycopene as well as a great source of vitamin C and potassium.
120g of heritage cherry tomatoes
1/2 tsp of red chilli flakes
1 tbsp of oil
1 tbsp of tamari
250g of steamed brown basmati rice
2 spring onions
2 tsp of honey
2 x 150g salmon fillets (skin off)
40g of rocket
4cm of fresh ginger
80g of mangetout
Preheat the oven to 180°C.
Trim the mangetout.
Place the salmon fillets on a large baking tray. Season with a pinch of sea salt and black pepper. Place in the oven for ten mins.
Meanwhile, to make the ginger and lime sauce; peel and grate the ginger. Place the ginger in a small bowl and mix in the red chilli flakes, tamari, honey, the juice from the lime and one tablespoon of oil.
Remove the baking tray from the oven and pour only half of the ginger sauce over the salmon fillets. Add the mangetout and the pre-cooked brown rice to the same baking tray alongside and stir in half a tablespoon of cold water to the rice and season with a pinch of sea salt and black pepper. Place the baking tray back in the oven for five mins until the salmon is cooked through.
Meanwhile, thinly slice the spring onions, removing the root end. Cut the heritage cherry tomatoes in half.
Place the rocket on two plates, top with the cooked brown rice, mangetout, heritage cherry tomatoes and ginger salmon. Sprinkle over the spring onion and drizzle over the remaining ginger and lime sauce.
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