Oriental-style salmon with carrot salad

Oriental-style salmon with carrot salad

The sweet glaze will appeal to all the family, and this is a great way to get the kids to eat fish.

By , 21 September 2015
Oriental-style salmon with carrot salad
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 250g serving contains
  • Fat high
    21.8g
    31%
  • Saturates med
    4.5g
    23%
  • Sugars med
    20.7g
    23%
  • Salt high
    2g
    33%
  • Energy 1859KJ 444KCAL
    22%
of your reference intake.
Typical energy values per 100g: 744kJ/178kcal.
Ingredients
  • 3 tbsp Asda Dark Soy Sauce
  • 2 level tbsp soft brown sugar
  • 2 tbsp lemon juice
  • 4 Asda Salmon Fillets
  • 300g carrots
  • 25g sultanas
  • 4 tbsp orange juice
  • 50g pumpkin seeds
  • Crusty bread, to serve
Method
  • Mix together the soy sauce, brown sugar and lemon juice and transfer to a dish that is large enough to hold the salmon in a single layer. Turn the fillets over in the mixture, so they’re all coated, and leave to marinate at room temperature for 30 minutes or longer if in the fridge.

  • Grate the carrots and mix with the sultanas and orange juice. Cover and set aside.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Sprinkle the pumpkin seeds on a baking tray and cook in the oven for 4-5 minutes until they’re lightly toasted. Time them as they can burn easily.

  • Put the salmon in the oven and cook for 15-17 minutes or until it flakes easily.

  • Add the toasted pumpkin seeds to the carrot salad and serve with the salmon and crusty bread.