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Nutrition: per serving

  • kcal354
  • fat18g
  • saturates3g
  • carbs11g
  • sugars7g
  • fibre6g
  • protein38g
  • salt1.4g
    low
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Method

  • step 1

    Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.

  • step 2

    Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.

  • step 3

    Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Recipe from Good Food magazine, August 2011

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Comments, questions and tips (21)

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Overall rating

A star rating of 3.6 out of 5.24 ratings
Kristin Sharp avatar

Kristin Sharp

Definitely not ten minutes prep.

Sarahcuisine

A star rating of 2 out of 5.

Very bland and too salty Couldn't taste the lime or ginger. Won't use again

zaa1323

A star rating of 1 out of 5.

The salmon was inedible - two limes is far too much for two pieces of fish. Completely ruined our dinner. We won't be using this recipe again!

lobsterpot1

Not very nice. Much too vinegary. Should have read previous comments.

Alfie Barrishi

A star rating of 3 out of 5.

quite nice with the stir fry vegetables, but a little bland - the marinade didn't really flavour the salmon for me. However I served it with pea risotto and that made it really quite nice

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