BAKED SALMON WITH ASIAN ICEBERG LETTUCE SALAD

A wonderfully healthy dish with aromatic flavoured baked Australian salmon and a salad that you could eat every night. Super healthy. Asian flavours at their best! 

30 minutes. Sugar Free. Dairy Free. Paleo

Serves 2.

Ingredients
2 x 180g Australian salmon fillets
1 tablespoon soy sauce
2cm piece of ginger
1/4 iceberg lettuce
50g baby spinach
3 sprigs mint
1 spring onion
2 tablespoons rice wine vinegar
1 tablespoon soy sauce 

Pre heat oven & prepare salmon
Preheat oven to 200ºC on fan bake. Combine the soy, with equal amounts of olive oil and finely chopped ginger in a shallow non-stick or baking paper lined ovenproof dish. Add salmon and mix well to coat in the soy mixture until ready to bake. When oven is at 200ºC, place Salmon skin side down in baking dish on the middle rack and bake for 10 minutes.

Make salad
Roughly tear the leaves of the iceberg into large pieces. Place in a large bowl with baby spinach, torn mint leaves (stalks removed) and finely sliced spring onion. Whisk the soy sauce & rice wine vinegar together with 1 tablespoon olive oil and pour over salad. Top with lots of fresh cracked black pepper and toss to combine.

To serve
Pile salad onto plates next to salmon and serve immediately.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
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