A quick nutrient rich midweek meal. Salmon is packed with healthy Omega 3 fats which are great for skin and brain health, and the ginger tamari dressing combined with green vegetables offer an anti inflammatory nutrient boost. Cook double for leftovers!
2 (100g each) skin-on salmon fillets
1 teaspoon rice malt/ maple or brown sugar
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
1 bunch gai lan/ bok choy/ broccolni or wilted spinach
Preheat the oven to 200°C. Line a baking tray with baking paper.
Combine syrup, ginger, sesame oil and garlic and brush half over salmon fillets.
Bake for 5-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
Meanwhile steam or blanch vegies until just wilted and season to taste with sea salt and freshly ground black pepper.
To serve, divide the vegies and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.