Name: Slow-roasted salmon fillet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 salmon fillets, bones removed; 1/3 cup teriyaki sauce, plus extra to serve; 2 tablespoon rice vinegar; 2 teaspoon sesame oil; 2 teaspoon grated ginger; 2 garlic cloves, crushed; 2 bunches english spinach trimmed and steamed

Slow-roasted salmon fillet

Asian flavours give this salmon dish both style and substance. Easy to prepare and cook, it's a great main for the family or to serve at your next dinner party.

Serves 4

Prep

Cook

30M

Total

35M

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Ingredients

4 salmon fillets, bones removed

1/3 cup teriyaki sauce, plus extra to serve

2 tablespoon rice vinegar

2 teaspoon sesame oil

2 teaspoon grated ginger

2 garlic cloves, crushed

2 bunches english spinach trimmed and steamed

Method

1.Preheat oven to slow, 150°C. Lightly spray a baking pan with cooking oil.

2.Place fish in pan. In a jug, combine teriyaki, vinegar, oil, ginger and garlic. Pour over fish.

3.Bake, basting occasionally, for 25-30 minutes, until flesh begins to flake (it will still be pink).

4.Serve fish on a bed of spinach drizzled with any remaining marinade or with extra teriyaki sauce.

Keep fish refrigerated until using – it is best purchased on the day it is to be used. Remove bones from salmon using fish tweezers.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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