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.
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
Preheat the oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.
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.
Bake for 12 minutes or until the salmon and vegetables are just tender.
Meanwhile, heat the rice according to the packet instructions.
Serve the salmon and vegetables scattered with basil, with the rice alongside.