Soy salmon with roasted roots & pickled ginger

Name: Soy salmon with roasted roots & pickled ginger
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 4 tbsp reduced salt light soy sauce; 2 tbsp clear honey; 1 tbsp toasted sesame oil; 3 tbsp Waitrose Cooks’ Ingredients Shaoxing Rice Wine; 260 g pack 2 Scottish salmon fillets; 30 g piece ginger, peeled and finely shredded; 1 Essential Carrot, scrubbed and cut into chunks; 1 Essential Parsnip, scrubbed and cut into chunks; 1 medium sweet potato, scrubbed and cut into chunks; 1 tbsp sunflower oil; Seasonal greens, such as Tenderstem broccoli or spring greens, to serve

Umami-rich and so simple, this is a must-make for fish lovers. Make extra ginger to keep in the fridge, to top your next stir-fry or salad - it will last up to 3 days

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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Ingredients

4 tbsp reduced salt light soy sauce
2 tbsp clear honey
1 tbsp toasted sesame oil
3 tbsp Waitrose Cooks’ Ingredients Shaoxing Rice Wine
260g pack 2 Scottish salmon fillets
30g piece ginger, peeled and finely shredded
1 Essential Carrot, scrubbed and cut into chunks
1 Essential Parsnip, scrubbed and cut into chunks
1 medium sweet potato, scrubbed and cut into chunks
1 tbsp sunflower oil
Seasonal greens, such as Tenderstem broccoli or spring greens, to serve

Method

Preheat the oven to 220ºC, gas mark 7. In a bowl, mix together the soy, 1 tbsp honey, the sesame oil and 1 tbsp vinegar. Add the salmon, then set aside. In another bowl, combine the ginger, remaining honey and vinegar and a generous pinch of salt.
Put the carrot, parsnip and sweet potato into a medium roasting tray and toss with the sunflower oil. Season and roast for 25 minutes. Sit the salmon fillets on top of the vegetables, skin-side up, pour over the excess marinade, and bake for 8-10 minutes more, or until the fish is opaque and flakes easily with a fork.
As the salmon cooks, bring a large pan of water to the boil and quickly cook the greens until bright and just tender. Drain and serve with the salmon and roots, topped with the shredded ginger

Cook’s tip

Try adding some sliced cucumber or radish to your pickled ginger for extra vitamins, fibre and freshness. Serve sliced avocado alongside, for another nutrient boost.