Roasted salmon with soy, orange and ginger dressing recipe
There are many good reasons for choosing wild salmon over farmed. From a nutritional perspective, wild has been found to have a better balance of omega-3 and omega-6 fatty acids, as well being as a richer source of iron.
1 tbsp toasted sesame oil, plus extra for drizzling
1 tsp good-quality runny honey
Finely grated zest and juice of ½ unwaxed orange
2 garlic cloves, crushed
5cm piece fresh ginger, peeled and cut into thin matchsticks
1 long red chilli, thinly sliced into rounds
Preheat the oven to 200C/180C fan/gas mark 6.
Mix together all the ingredients for the dressing/marinade, adding just half of the chilli. Spoon half of the mixture over the salmon and leave to marinate until ready to cook, but no longer than 20 minutes or the fish will start to ‘cook’ in the orange juice.
Meanwhile, steam the broccoli for 2 minutes or until part-cooked, then refresh under cold running water and pat dry with kitchen paper. Put the broccoli and spring onions on a baking tray lined with baking paper. Pour over enough sesame oil to lightly coat the vegetables, season with salt and pepper and toss with your hands until everything is coated. Roast for 20 minutes, turning once, until just tender.
Ten minutes before the vegetables are ready, put the salmon and any marinade from the dish in a roasting tin and cook in the oven for 10 minutes, or until cooked but still slightly pink in the middle.
Serve the salmon with the remaining dressing spooned over the top, sprinkled with the remaining chilli and the coriander leaves. Serve with the roasted vegetables, black rice and wedges of lime for squeezing over.
Recipe from The Right Fat: How To Enjoy Fats with Over 50 Simple, Nutritious Recipes for Good Health’ by Nicola Graimes (Pavilion, £9.99). Order a copy from books.telegraph.co.uk.
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