Baked Soy and Ginger Fish

PREP TIME IN MINS

15

COOK TIME IN MINS

15

SERVES

4 BAKED SOY AND GINGER FISH

TOTAL CALORIES 1563 | CALORIES PER SERVE 391

If you like, you can swap the salmon in this recipe for chicken tenderloins – just halve them lengthways. Check the marinade label and go for the one with the lowest sugar content.

INGREDIENTS

⅓ cup soy, honey and garlic marinade
3 cm piece of ginger, finely grated
4 × 100 g skinless boneless salmon fillets, halved lengthways
1 × 125 g packet baby corn, halved lengthways
150 g sugar snap peas, trimmed
100 g snow peas, trimmed
1 small red capsicum, seeded and sliced
1 × 250 g packet microwave jasmine rice
1 cup small basil leaves

METHOD

1
Preheat the oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.

2
Place the marinade, ginger, salmon, corn, sugar snap peas, snow peas, capsicum and 1⁄3 cup of water in a large bowl and toss gently to combine. Spread the mixture evenly over the prepared tray.

3
Bake for 12 minutes or until the salmon and vegetables are just tender.

4
Meanwhile, heat the rice according to the packet instructions.

5
Serve the salmon and vegetables scattered with basil, with the rice alongside.