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Baked ginger salmon with sherry recipe

10 ratings

A medley of soy sauce, sherry, ginger and garlic gives these salmon fillets their exquisite flavour. Bake in foil parcels for fish that completely falls apart and serve on a bed of crunchy veggies with a side of rice for a heavenly dinner for two. See method

Serves 2
10 mins to prepare and 20 mins to cook
481 calories / serving
Healthy
Dairy-free

Ingredients

1 carrot, chopped into matchsticks
½ head of Chinese leaf, shredded
4 spring onions, finely sliced
270g pack salmon fillets
1 tbsp light soy sauce
2 tbsp dry sherry
4cm piece ginger, peeled and finely grated
1 garlic clove, finely grated
100g basmati rice

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2025kj
481kcal 24%
Fat
16g 22%
Saturates
3g 14%
Sugars
8g 9%
Salt
0.9g 15%

of the reference intake
Carbohydrate 50.5g Protein 33.6g Fibre 4.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put 2 x 45cm squares of foil on the worktop. Divide the carrot and put in the middle of the squares, followed by the Chinese leaf and half the spring onions. Put a salmon fillet on top of each.
Mix the soy sauce, sherry, ginger and garlic, then spoon over. Wrap each foil square tightly into a parcel, put on a baking tray and bake in the oven for 20 mins.

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Meanwhile, cook the rice following the pack instructions then drain well. Remove the foil and serve the contents of each parcel with the rice; garnish with the remaining spring onions.