Sticky Ginger & Soy Salmon Traybake with Pak Choi

• 4 x 150gsalmon fillets, skin on
• 1 tbsprice vinegar
• 1 x 250gpouch microwave jasmine rice
• 1thumb fresh ginger, finely grated
• 3cloves garlic, crushed
• 2spring onions, finely sliced
• 4 tbspsoy sauce
• 2 tbsphoney
• 1 tbspsesame oil
• 1 tbspvegetable oil
• 4heads pak choi, halved lengthways
• 1 tbspsesame seeds, toasted
• 1lime, zest and juice
• Fine salt and black pepper

Method

1. 1Heat the oven to 200°C/fan 180°C and line a roasting tin. Whisk the soy, honey, sesame oil, grated ginger, crushed garlic and rice vinegar in a bowl until glossy. Taste it; most of the salt comes from the soy, but you want sweet-salty-sharp all in balance; adjust the honey or vinegar if one is shouting over the others.
2. 2Blot the salmon fillets well. Season the flesh side with a pinch of salt and pepper, sit them skin-side down in the tin, and spoon over two-thirds of the glaze. Leave to marinate for 5 minutes while you prep the pak choi.
3. 3Toss the halved pak choi with the vegetable oil and a pinch of salt, then nestle them around the salmon in a single layer, cut-side up. Don't crowd them on top of the fish; they need space to catch and char rather than steam.
4. 4Roast for 15–18 minutes, until the salmon flakes easily under a fork and the glaze has bubbled down to a deep, sticky mahogany lacquer.
5. 5In the final 3 minutes, spoon the reserved glaze over the pak choi so the leaves catch and crisp at the edges. Add the lime zest and juice to the pan juices off the heat; the acid lifts the whole tray and cuts the honey's sweetness.
6. 6Meanwhile, ping the jasmine rice according to packet instructions and fluff with a fork. Taste, season with a pinch of salt, taste again.
7. 7Spoon the rice onto plates, lift the salmon and pak choi on top, and pour over every drop of the sticky pan juices. Scatter generously with the sliced spring onions and toasted sesame seeds, and serve straight away while the glaze is still glossy.

Per serving

kcal

546

protein

36.4g

fibre

2.5g

carbs

34.3g

fat

29.4g