ASIAN-STYLE BAKED SOYA, GINGER AND CHILLI SALMON WITH AVOCADOAND-CORIANDER SALSA

“Make the dressing and salsa and heat the rice before cooking the fish to avoid overcooking. It also works well with Woolies' ready-cooked salmon.”

Serves 4

A LITTLE EFFORT Preparation: 15 minutes Cooking: 15 minutes

For the soya, ginger and chilli sauce: Woolworths low-sodium soya sauce

½ cup sesame oil ½t

Woolworths prepared chilli, garlic, ginger and lemongrass ½ of each cube limes 2, juiced

Woolworths Norwegian salmon portions 500 g

Woolworths Heat and Eat coconut jasmine rice 2 x 250 g sachets

For the avocado-and-coriander salsa, combine: ripe avocados 2, cubed lemon 1, juiced spring onions 2, sliced coriander 10 g, chopped red chilli 1, sliced sea salt and freshly ground black pepper, to taste

1 To make the chilli sauce, place all the ingredients except the lime juice in a small saucepan and bring to a simmer. Reduce for 5–10 minutes, then remove from the heat and stir through the lime juice. Set aside. 2 Place the salmon skin side down on an oiled and lined baking tray and grill for 4–6 minutes. 3 Heat the rice according to package instructions and serve with salmon and avocado salsa, drizzled with the sauce. DAIRY-FREE

WINE: Klein Constantia Chardonnay 2018