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Asian-spiced salmon with rainbow veg recipe

Asian-spiced salmon with rainbow veg recipe

10 ratings

Your guests are sure to be impressed by this vibrant salmon recipe as an alternative Christmas dinner. Fragrant Asian spices and crisp vegetables complement perfectly cooked salmon. To get ahead, you can prepare the salmon and vegetables in the roasting tin the day before, covering and chilling until you are ready to cook. See method

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 378 calories / serving


  • 1 carrot, cut into batons
  • 1 red pepper, seeded and cut into strips
  • 1 yellow pepper, seeded and cut into strips
  • 1 orange pepper, seeded and cut into strips
  • 2 spring onions, shredded
  • 1kg (2lb) side of salmon
  • 2.5cm (1in) piece fresh ginger, peeled and finely chopped
  • 2 lemongrass stalks, finely chopped
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 lime, zested and juiced, plus extra wedges to serve
  • 1 red chilli, seeded and sliced
  • 2 tsp fennel seeds
  • handful coriander sprigs, to garnish
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    4g 19%
  • Sugars

    8g 9%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 8.7g Protein 35.1g Fibre 2.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrot, peppers and spring onions in a large roasting tin. Top with the salmon, skin-side down.
  2. In a blender, whizz the ginger, lemongrass, mirin, soy sauce and sesame oil to a paste. Add the lime zest and juice, then whizz again.
  3. Spread the paste over the salmon flesh, then scatter with the red chilli and fennel seeds. Bake for 25-30 minutes, until the fish is just cooked through and flakes easily.
  4. Arrange the vegetables and salmon on a platter. Garnish with the coriander and lime wedges. Serve warm or cold.

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