Sesame salmon

These two nu­tri­tious meals are on the ta­ble in just 30 min­utes or less

Easy Cook - - CONTENTS -

Sesame salmon, pur­ple sprout­ing broc­coli & sweet po­tato mash

Serves 2 Prep 10 mins Cook 15 mins

1½ tbsp sesame oil

1 tbsp low-salt soy sauce thumb-sized piece gin­ger, grated

1 gar­lic clove, crushed 1 tsp honey

2 sweet pota­toes, scrubbed and cut into wedges

1 lime, cut into wedges

2 bone­less skin­less salmon fil­lets

250g pur­ple sprout­ing broc­coli

1 tbsp sesame seeds

1 red chilli, thinly sliced (de­seeded if you don’t like it too hot)

1 Heat oven to 200C/180C fan/gas 6 and line a bak­ing tray with parch­ment. Mix to­gether ½ tbsp sesame oil, the soy, gin­ger, gar­lic and honey. Put the sweet po­tato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and mi­crowave on high for 12-14 mins un­til com­pletely soft.

2 Mean­while, spread the salmon and broc­coli out on the bak­ing tray. Spoon over the mari­nade and sea­son. Roast in the oven for 10-12 mins, then sprin­kle over the sesame seeds.

3 Re­move the lime wedges and roughly mash the sweet po­tato us­ing a fork. Mix in the re­main­ing sesame oil, the chilli and some sea­son­ing. Di­vide be­tween plates, along with the salmon and broc­coli.

PER SERV­ING 463 kcals, fat 22g, sat­u­rates 4g, carbs 29g, su­gars 15g, fi­bre 10g, pro­tein 32g, salt 1.1g

An Asian­in­spired salmon recipe that’s low-cal and rich in omega-3

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