Special Diet

Baked Salmon Fillets with Ginger and Chillies

cook 30 mins
  • 2.5 cm (1 inch) piece of fresh root ginger, finely chopped
  • 1 green chilli, deseeded and finely sliced
  • 3 tablespoons chopped coriander leaves
  • finely grated rind of 1 lime
  • 1 teaspoon vegetable oil
  • 1 tablespoon mirin
  • 2 teaspoons fish sauce
  • 4 chunky salmon fillets, about 125 g (4 oz) each
  • 400 g (13 oz) mixed stir-fry vegetables
  • Put the ginger, chilli, coriander, lime rind, vegetable oil, mirin and fish sauce into a mini chopper or small food processor bowl and blend to a paste.
  • Place the salmon fillets in a shallow dish and rub all over with the paste. Set aside to marinate for 10 minutes.
  • Preheat the oven to 200°C (400°F), Gas Mark 6, and tear off four large sheets of foil and line with baking parchment. Put one-quarter of the stir-fry vegetables in the centre of each piece of baking parchment, then top each heap with a salmon fillet. Scrunch up the sides of the paper-lined foil to form an open parcel, then place on a baking sheet and bake in the oven for 10–12 minutes until the salmon is just cooked through.
  • Remove from the oven and transfer the parcels to serving plates. Serve with steamed rice on the side, if liked.
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