Honey, Ginger and Soy Salmon & Salad
Use gluten-free if required*
0.5 garlic cloves
1 tbsp honey
2 tbsp soy sauce*
1 cm ginger
2 salmon darnes
handful mixed leaves
8 cherry tomatoes
5 slices cucumber
0.5 bell pepper
0.5 red onion
1. Combine the finely grated ginger, finely chopped garlic, soy sauce and honey in a small bowl. Transfer to a large plastic zip-lock bag along with the salmon and ensure that all the salmon is surrounded with the marinade. Place the bag in a dish and refrigerate for 2 to 3 hours.
2. Preheat the oven to 200°C (fan 180°C/gas mark 6). Line a baking tray with tin foil.
3. Remove the salmon from the marinade and place on the foil-lined baking tray. Bake for 12 to 15 minutes, until cooked through.
4. Serve with a side salad (mixed salad leaves, tomatoes, cucumber, pepper and onion).
Pre-cook the night before for on the go lunch