Ginger and Chilli Baked Salmon

  • 29 Oct - 04 Nov, 2022
  • Mag The Weekly
  • Cookery


· 2 spring onions, cut into lengths

· ¼ cup olive oil

· 2 teaspoon lemongrass paste

· 4 salmon portions

· 1-piece ginger, peeled, cut into matchsticks

· 3-4 long red chillies, seeded, thinly sliced

· 1 bunch pak choy, halved

· ½ cup coriander sprigs

· 1 cup bean sprouts

· 1 lemon, cut into wedges


Preheat the oven to 180?C. Line a baking tray with baking paper. Place the spring onion in a small bowl. Cover with iced water. Set aside for 10 minutes to curl. Drain. Meanwhile, combine one tablespoon of the oil with the lemongrass paste in a small bowl. Rub evenly over the salmon. Place salmon on lined tray. Sprinkle with the ginger and red chillies, if using. Cook for 10 minutes. Add pak choy to the tray and drizzle with one tablespoon of olive oil. Cook for a further two minutes or until the pak choy is wilted and the salmon is cooked to your liking. Sprinkle salmon with spring onion curls, coriander and bean sprouts. Drizzle with the remaining oil. Serve with the lemon wedges.