Try my latest salmon dish I’ve shared with Nick Coffer @ BBC Three Counties Radio on the Weekend Kitchen Show. This is a really easy recipe, using simple store cupboard ingredients (minus the fish of course) and it’s full of essential fish oils. Enjoy!
Sweet Soy & Lime Salmon
Serves 4
Ingredients:
4 x 100g salmon fillets – skin off
4 tbsp honey
4 tbsp soy sauce
4 tbsp lime or lemon juice
Fresh coriander to garnish
1 tbsp grated ginger with the juice
Chilli – optional
Sesame seeds – optional
Cooking Instructions:
Preheat the oven to 180 degrees Celsius or Gas mark 4
Put the soy sauce, lime juice, honey and ginger into a bowl, stir in so the honey is dissolved into the lime and soy. Add the fish and marinate for about 10 – a little longer if you have time.
When ready to cook transfer to an oven proof dish place the fish and the marinade in the dish,
Cook for 15 minutes or until the fish is cooked through.
Serve the fish and spoon over any left over sauce
garnish with coriander
Serve with a light salad or noodle salad.
Serve immediately.
Cooks Tip 1: Sprinkle with sesame seeds before putting in the oven for a little variety.
Cooks Tips 2: Serve with a noodle salad – very quick and simple
Cooks Tips 3: Add a little chilli to the marinade if you prefer a kick
Click here for my Parsley & Garlic Crusted Salmon Recipe!
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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