Ginger And Chilli Baked Salmon Recipe

Juicy salmon fillets team deliciously with low-cal, low-fat pak choy in this Asian-inspired recipe.

The ingredient of Ginger And Chilli Baked Salmon Recipe

• 2 spring onions cut into matchsticks
• 1 4 cup 60ml olive oil
• 2 tsp lemongrass paste
• 4 coles australian salmon skin on portions
• 5cm piece ginger peeled cut into matchsticks
• 1 long red chilli seeded thinly sliced optional
• 1 bunch pak choy halved
• 1 2 cup coriander sprigs
• 1 cup 80g bean sprouts
• 1 lemon cut into wedges

The Instruction of ginger and chilli baked salmon recipe

• preheat oven to 180u02dac line a baking tray with baking paper
• place the spring onion in a small bowl cover with iced water set aside for 10 mins to curl drain
• meanwhile combine 1 tbs of the oil with the lemongrass paste in a small bowl rub evenly over the salmon place salmon on lined tray sprinkle with the ginger and chilli if using cook for 8 mins add pak choy to the tray and drizzle with 1 tbs oil cook for a further 2 mins or until the pak choy is wilted and the salmon is cooked to your liking
• sprinkle salmon with spring onion curls coriander and bean sprouts drizzle with the remaining oil serve with the lemon wedges

Nutritions of Ginger And Chilli Baked Salmon Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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