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Lemon Ginger Soy Salmon Recipe

Name: Lemon Ginger Soy Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 400 g Jasmine Rice; 1 Red Chilli; 1 Lemon; 2 Tbsp Soy Sauce; 2 Tbsp White Miso Paste; 1 Tbsp Maple Syrup; 4 Garlic Cloves; 20 g Fresh Ginger; 4 Salmon Fillets; 4 Baby Bok Choy; 1 Tbsp Vegetable Oil; Salt to taste

Stashcook

This is a yummy fish dish with a twist. It has salmon with a tangy lemon and ginger sauce. You cook the fish in the oven and eat it with rice and a green veggie.

Ingredients

400 g Jasmine Rice

1 Red Chilli

1 Lemon

2 Tbsp Soy Sauce

2 Tbsp White Miso Paste

1 Tbsp Maple Syrup

4 Garlic Cloves

20 g Fresh Ginger

4 Salmon Fillets

4 Baby Bok Choy

1 Tbsp Vegetable Oil

Salt to taste

Method

Preheat the oven to 180°C/354°F.

Rinse the jasmine rice well and cook it in boiling water according to package instructions.

Finely chop the red chilli and add it to a bowl. Zest and juice the lemon. Add the soy sauce, white miso paste, and maple syrup to the bowl.

Grate the garlic and ginger into the bowl with the lemon-soy mixture. Stir well to combine.

Place each salmon fillet on a piece of foil large enough to fold over and seal. Spoon 2 tablespoons of the lemon-ginger-soy mixture over each fillet.

Fold the foil over the salmon to create a sealed packet for each fillet.

Place the salmon packets on a baking sheet and cook in the preheated oven for 10-12 minutes.

While the salmon is cooking, cut the baby bok choy in half lengthwise. Heat the vegetable oil in a pan over high heat and sear the bok choy for 2 minutes until lightly charred.

Add 3 tablespoons of water to the pan with the bok choy, cover with a lid, and steam for another 2 minutes. Season with a pinch of salt.

Once the rice is cooked, drain any excess water and fluff with a fork.

To serve, open the salmon packets carefully and place each fillet on a bed of jasmine rice. Pour any remaining liquid from the packets over the salmon.

Serve the salmon with the steamed baby bok choy on the side.

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