Name: Slow-roasted salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 salmon fillets or cutlets (about 100 g each); 2 tablespoon tamari, plus extra to serve; 1 tablespoon rice vinegar; 1/2 lime, grated zest and juice; 2 teaspoon honey; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 1 garlic clove, chopped; 1 bunch gai larn, trimmed, stir-fried; 1 tablespoon sesame oil

Ingredients

4 salmon fillets or cutlets (about 100 g each)

2 tablespoon tamari, plus extra to serve

1 tablespoon rice vinegar

1/2 lime, grated zest and juice

2 teaspoon honey

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

1 garlic clove, chopped

1 bunch gai larn, trimmed, stir-fried

1 tablespoon sesame oil

Method

1.Preheat oven to very slow, 120°C (100°C fan-forced). Lightly spray a baking dish with oil.

2.Place fish in dish. Brush with combined tamari, vinegar, lime zest and juice, honey, oil, ginger and garlic.

3.Bake, basting occasionally, for 20-25 minutes, until flesh flakes easily when tested with a fork (it should still be pink). Pour remaining basting mixture into a small saucepan. Bring to a boil on high. Reduce heat to low and simmer for 2-3 minutes, or until slightly thickened.

4.Meanwhile, add oil to a wok and stir-fry gai larn, for 2-3 minutes on high, or until just tender.

5.Serve fish on a bed of gai larn, drizzled with juices.

If preferred, steam some English spinach or a different variety of Asian greens.
Note

Woman's Weekly Food

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Ingredients

Method

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