Oriental baked salmon
- 1 side of salmon, about 1.3kg
- 4 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tbsp clear honey
- 1 tbsp sesame oil
- 4 spring onions, trimmed and chopped
- 1-2 red chillies, de-seeded and finely chopped
- Sugar snap, to serve
- Peas, to serve
- Broccoli, to serve
- Green beans, to serve
- New potatoes, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the salmon on a piece of foil or baking paper large enough to wrap it in a loose parcel.
Mix the soy sauce, lemon juice, honey and sesame oil and brush over the fish. Set aside for 20 minutes, brushing with the marinade every 5 minutes.
Drizzle over the rest of the soy mixture, then sprinkle on the spring onions and chill.
Fold the foil or baking paper to make a parcel with tightly sealed edges (leave enough room inside for the air to circulate). Cook in the oven for 25 minutes or until the fish flakes easily.
Cut the salmon into six portions and serve with the sugar snap peas, broccoli, green beans and new potatoes.