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Baked ginger salmon with sherry recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

Tip: You’ll need extra-wide 450mm foil for this recipe.

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