Honey Tamari Ginger Baked Salmon

served with Sweet Potato, Mushroom & Quinoa Bake.

There are a million ways to cook salmon fillets and baking is one of the easiest and most delicious!

Cooking Time: Quinoa Bake 40mins, Fish 10mins

Serves 4

Ingredients

4 x 150gm Salmon Fillets - remove the skin

1 cup sliced Button Mushroom

1 x medium Sweet Potato - sliced into chip-like sticks

1 cup tri-colour Quinoa

2 cups Chicken or Mushroom Stock

Optional Extras: Fresh Baby English Spinach or Steamed Broccoli

Marinade

2 Tbsp reduced sodium Tamari Sauce

2 Tbsp Rice Wine Vinegar

2 Tbsp EVO Oil

1 small Red Onion - finely chopped

1 Tbsp freshly grated Ginger

Zest of one Lemon

1 Tbsp Lemongrass paste

0.5 tsp ground Cumin

Sprinkle of Chilli Flakes or Crushed Pepper Flakes

Sprinkle of Paprika

2 Tbsp of raw organic Honey - plus extra fro drizzling

Method

1. Preheat the oven. 180 degrees Celsius or 400 degrees Fahrenheit.

2. In a shallow dish, make the marinade and pour over the skinless salmon fillets. Set aside.

3. In a small baking dish, add the quinoa, sliced mushrooms, sweet potato and stock. Sprinkle with paprika and cumin. Drizzle with honey. Cover dish with foil and bake in the oven for 30 mins.

4. While the quinoa is baking, line a baking tray with baking paper.

5. Place the salmon fillets on the tray and pour over the remaining marinade.

6. Once the quinoa has baked for 30mins, add the tray of salmon to the oven and bake everything for 10 minutes.

7. Serve as is or place salmon fillets on a bed of baby English spinach or serve with a side steamed broccoli.