Soy and Ginger Baked Salmon with Rice and Vegetables

Ingredients

• For the Marinade:
• 100ml soy sauce
• 3 tbsp plus 1 tsp fresh ginger, finely grated
• 3 tbsp plus 1 tsp honey
• 3 cloves garlic, minced
• 1 tbsp plus 2 tsp sesame oil
• 1 tbsp plus 2 tsp rice vinegar
• 3/4 tsp black pepper
• For the Salmon and Sides:
• 1kg salmon fillets, about 6 fillets
• 530g cooked rice, warmed
• 500g mixed vegetables, such as broccoli florets, sliced bell peppers and carrot batons
• 3 green onions, thinly sliced
• 2 tsp sesame seeds

Instructions

1. For the Marinade:
2. Preheat the oven to 200°C / 180°C fan. Line a large baking tray with baking paper.
3. Whisk the soy sauce, ginger, honey, garlic, sesame oil, rice vinegar and black pepper in a shallow dish until the honey has dissolved.
4. Add the salmon fillets, turning them to coat well in the marinade. Leave for 15 minutes at room temperature, turning once halfway through.
5. For the Salmon and Sides:
6. Transfer the salmon fillets to the prepared tray, reserving any marinade left in the dish. Bake for 14-18 minutes, depending on thickness, until the salmon flakes easily at the thickest point. For a temperature check, cook to 50-52°C for moist, medium salmon, or 63°C for fully cooked salmon.
7. Meanwhile, warm the cooked rice following the packet instructions or in a covered pan with a splash of water. Steam the mixed vegetables for 5-7 minutes until tender but still brightly coloured; season lightly with black pepper.
8. Pour the reserved marinade into a small pan and bring to a full boil for 1-2 minutes, until slightly thickened. Spoon it over the cooked salmon.
9. Rest the salmon for 2 minutes, then divide between six plates with the warm rice and vegetables. Scatter with green onions and sesame seeds, and serve immediately.