Ingredients
4 Green shallots, trimmed, thinly sliced, plus extra, to serve
2 Garlic cloves, crushed
1 Long fresh red chilli, thinly sliced, plus extra, to serve
2 tsp Finely grated fresh ginger
60 ml (1/4 cup) soy sauce
2 tbsp Pure Australian Honey
1 tsp Sesame oil
4 200g skinless salmon fillets
500 g Broccoli, cut into florets
1 tbsp Olive oil
Steamed jasmine rice, to serve
1
Step 1.
Combine the shallot, garlic, chilli, ginger, soy sauce, honey and sesame oil in a large glass or ceramic dish. Add the salmon fillets and turn to coat. Set aside for 30 minutes to marinate.
2
Step 2.
Meanwhile, preheat oven to 200C/ 180C fan forced. Line a baking tray with baking paper. Place the broccoli in a bowl, toss with olive oil and season. Place on the prepared tray and roast for 15 minutes.
3
Step 3.
Push the broccoli to the sides of the tray. Place the salmon fillets in the centre of the tray and drizzle with the marinade. Roast for a further 12-15 minutes or until the salmon is cooked through. Sprinkle with the extra green shallot and chilli. Serve with steamed rice.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Ingredients
4 Green shallots, trimmed, thinly sliced, plus extra, to serve
2 Garlic cloves, crushed
1 Long fresh red chilli, thinly sliced, plus extra, to serve
2 tsp Finely grated fresh ginger
60 ml (1/4 cup) soy sauce
2 tbsp Pure Australian Honey
1 tsp Sesame oil
4 200g skinless salmon fillets
500 g Broccoli, cut into florets
1 tbsp Olive oil
Steamed jasmine rice, to serve
