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.
PrintSoy Bean and Asparagus Salad with Honey-Ginger Salmon
Oven-cooked salmon with a ton of flavor and color. Serve over a bed of quinoa for a complete fish and vegetable bowl.
- Yield: 2 1x
- Category: Main
Ingredients
Scale
- 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
Instructions
- 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.
