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

1. 2 spring onions, cut into matchsticks
2. 1/4 cup (60ml) olive oil
3. 2 tsp lemongrass paste
4. 4 Coles Australian Salmon Skin-On Portions
5. 5cm-piece ginger, peeled, cut into matchsticks
6. 1 long red chilli, seeded, thinly sliced (optional)
7. 1 bunch pak choy, halved
8. 1/2 cup coriander sprigs
9. 1 cup (80g) bean sprouts
10. 1 lemon, cut into wedges

The instruction how to make Ginger and chilli baked salmon recipe

1. Preheat oven to 180u02daC. Line a baking tray with baking paper.
2. Place the spring onion in a small bowl. Cover with iced water. Set aside for 10 mins to curl. Drain.
3. 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.
4. 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

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calories: https://schema.org
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