Oven-cooked salmon with a ton of flavor and color. Serve over a bed of quinoa for a complete fish and vegetable bowl.
By Christina Soong-Kroeger
This oven-cooked salmon dish is healthy and it’s also colourful, flavoursome and filling, too. If you’re making this as part of a meal, you could serve it on a bed of cooked quinoa.
- 2 salmon steaks
- 1 tablespoon light soy sauce
- 1 teaspoon ginger, finely minced
- 1 tablespoon honey
- 1 bunch asparagus, trimmed and cut into inch-long pieces
- 1 x 200 gram packet soy beans
- 60 grams baby spinach
- 1 teaspoon black sesame seeds (from Asian grocer)
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Juice of half a lime (1 tablespoon)
- Salt and pepper to taste
- Preheat oven to 180 degrees Celsius.
- Marinate salmon steaks in soy sauce, ginger and honey for 10 minutes in a small, oven-proof container
- Place container into oven and bake for 12-15 minutes, depending on how well done you like your salmon.
- Meanwhile, bring a pot of water to boil and then steam asparagus and soy beans for around four minutes.
- When salmon is ready let it rest for 10 minutes to cool.
- To serve, place spinach and soy beans into a bowl. Place salmon on top and garnish with sesame seeds.
- Into the ovenproof container, whisk the vinegar, olive oil, honey and lime to make the dressing and add salt and pepper to taste.
- Pour the dressing into a little cup or container so people can pour it over themselves.
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.