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Olive|January 2021
Whether it’s salmon, steak or chicken, give your favourite staples a new twist
NICOLA GRAIMES

Roasted salmon with soy, orange and ginger dressing

There are many good reasons for choosing wild salmon over farmed. From a nutritional perspective, wild salmon has been found to have a better balance of omega-3 and omega-6 fatty acids, as well as a richer source of iron. Roasting is a simple and quick way to cook the fish, which comes with an Asian-inspired dressing and black rice.

45 MINUTES + MARINATING | SERVES 4 | EASY

  • wild salmon fillets 4
  • long-stemmed broccoli 350g
  • spring onions 8, halved lengthways

DRESSING

  • dark soy sauce 2 tbsp
  • toasted sesame oil 1 tbsp, plus extra for drizzling
  • runny honey 1 tsp
  • orange ½, zested and juiced
  • garlic 2 cloves, crushed
  • ginger 5cm piece, peeled and cut into thin matchsticks
  • red chilli 1, thinly sliced into rounds

TO SERVE

  • coriander leaves
  • cooked black rice
  • lime wedges

1 Heat the oven to 200C/fan 180C/gas 6. For the dressing, mix together the soy sauce, sesame oil, honey, orange zest and juice, garlic, ginger and half of the chilli. Spoon half of the dressing over the salmon fillets 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.

2 Meanwhile, steam the broccoli for 2 minutes until part-cooked, then refresh under cold running water. Pat dry with kitchen paper.

3 Put the broccoli and spring onions on a baking tray lined with baking paper. Drizzle with enough sesame oil to lightly coat the vegetables, season and toss with your hands until everything is coated. Roast for 20 minutes, turning once, until just tender. About 10 minutes before the vegetables are ready, put the salmon and any marinade in a roasting tin, and roast for 10 minutes until cooked but still slightly pink in the middle.

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