Baked ginger salmon with sherry recipe
A medley of soy sauce, sherry, ginger and garlic gives these salmon fillets their exquisite flavour. Bake in foil parcels for fish that completely falls apart and serve on a bed of crunchy veggies with a side of rice for a heavenly dinner for two.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 481 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 carrot, chopped into matchsticks
- ½ head of Chinese leaf, shredded
- 4 spring onions, finely sliced
- 270g pack salmon fillets
- 1 tbsp light soy sauce
- 2 tbsp dry sherry
- 4cm piece ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 100g basmati rice
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Shop ingredientsEach serving contains
- Energy
- 2025kJ 481.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 50.5gProtein 33.6gFibre 4.6g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put 2 x 45cm squares of foil on the worktop. Divide the carrot and put in the middle of the squares, followed by the Chinese leaf and half the spring onions. Put a salmon fillet on top of each.
- Mix the soy sauce, sherry, ginger and garlic, then spoon over. Wrap each foil square tightly into a parcel, put on a baking tray and bake in the oven for 20 mins.
- Meanwhile, cook the rice following the pack instructions then drain well. Remove the foil and serve the contents of each parcel with the rice; garnish with the remaining spring onions.
- Tip: You’ll need extra-wide 450mm foil for this recipe.
- See more Salmon recipes
