Oriental-style salmon with carrot salad
- 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
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.