Method
1. Pre-heat your oven to 200*c / gas 52. In a medium mixing bowl add the honey, soy, ketchup, chopped ginger, ginger syrup, spring onions, coriander, chilli and toasted sesame seeds, mix well.
3. Place the salmon into the marinade, turn over, making sure the marinade is covering all the salmon, pop into the fridge for an hour or so.
4. Line a tray with parchment paper, bringing up the edges to stop the sauce escaping, I like to scrunch the parchment.
5. Place the salmon onto the parchment, spooning over any remaining marinde, cook for about 15-20 minutes.
6. Whilst the fish is cooking, fry the mushrooms and broccoli in the oils for a few minutes with a lid on, add the garlic, fry for another 1-2 minutes, divide between your serving plates. You want or keep a crunch to the broccoli.
7. Remove the salmon from the oven and place onto each serving plate, spoon over any excess sauce and serve with a wedge of lime and some basmati rice on the side.
Ingredients
2 Salmon steak, about 175-200g portions.
2tbsp runny honey
3tbsp Soy
1tbsp Ketchup
3 Opies Stem Ginger balls, chopped
1tbsp ginger syrup from Opies jar
2 Spring onions, finely chopped
1tbsp fresh coriander, chopped
1tbsp Sesame seeds (toasted)
1 red chilli, chopped
4 pieces, Tenderstem broccoli, roughly chopped
Mushrooms
3 cloves garlic, sliced
1tbsp sesame oil
1tbsp sunflower oil
Cooked basmati rice to serve.
Lime wedges
