Honey-glazed salmon with roasted vegies
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.