Sesame salmon and green bean tray bake
- 15g sesame seeds
- 1 lime
- 1tbsp Amoy Reduced Salt Soy Sauce
- 1tbsp clear honey
- 2tsp sesame oil
- 2 x 240g packs Asda 2 Salmon Fillets
- 200g Grower's Selection Beans, trimmed
- ½ red chilli, chopped
- 1 clove garlic, sliced
Preheat the oven to 190C/170C Fan/Gas 5. Line a roasting tin with baking paper.
Dry-fry the sesame seeds for 3-4 mins until toasted.
Halve the lime. Slice one half and reserve. Juice the other half. Mix the juice with the soy sauce, honey and 1tsp of the sesame oil. Brush over the salmon fillets, then arrange skin-side down in the tin. Top with any remaining glaze and the sesame seeds.
Bake for 20-25 mins, basting with any juices halfway through.
Add the green beans to a pan of boiling water. Cook for 3-4 mins until almost tender. Drain.
Heat the other 1tsp sesame oil in a frying pan. Add the red chilli and garlic then cook for 2-3 mins. Add the beans, toss to coat and remove from the heat.
Spoon any juices from the tin over the salmon. Garnish with the reserved lime slices and serve with the green beans on the side.