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Baked ginger salmon with sherry recipe
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11 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
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
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Energy
2025kj
481kcal
24%
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Fat
16g
22%
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Saturates
3g
14%
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Sugars
8g
9%
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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.
Tip: You’ll need extra-wide 450mm foil for this recipe.
See more Salmon recipes