Honey-glazed sal­mon with roasted ve­g­ies

Healthy Food Guide (Australia) - - RECIPES -

Serves 1 Cost per serve $7.50 Time to make 30 min

gluten free dairy free 2 tea­spoons honey 1 ta­ble­spoon gluten-free,

re­duced-salt ta­mari ½ tea­spoon sesame oil ½ tea­spoon sesame seeds 100g skin­less sal­mon fil­let ½ small red cap­sicum,

finely sliced 1 small zuc­chini, sliced 1 x 125g tub mi­crowav­able jas­mine rice, heated as di­rected Co­rian­der leaves, (op­tional) Lime wedges, to serve

(op­tional) 1 Pre­heat the oven to 180°C. Com­bine the honey, ta­mari, sesame oil and sesame seeds in a small shallow bowl. Add the sal­mon and toss to coat. Set aside for 10 min­utes. 2 Line a bak­ing tray with bak­ing pa­per. Place the cap­sicum and zuc­chini on tray and spray lightly with olive oil. Top with sal­mon and driz­zle over the mari­nade. Bake for 15 min­utes. 3 Serve honey-glazed sal­mon and ve­g­ies with heated rice. Gar­nish with co­rian­der and lime wedges, if de­sired.

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