Sticky baked salmon served with brown fried rice
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Sticky baked salmon served with brown fried rice

15 minutes (5 minutes)
Serves 4
  • 3 tablespoons salt reduced soy sauce
  • 2cm piece ginger, finely grated
  • 2 garlic cloves, finely grated
  • 2 tablespoons honey
  • 4 x 100g skinless salmon fillets
  • Olive oil spray
  • 1 red onion, finely chopped
  • 1 red capsicum (320g), halved, seeded, thinly sliced lengthways
  • 2 bunches broccolini, cut into quarters
  • 4 cups baby spinach
  • 2 cups '90 second quick' brown rice
  1. Combine 2 tablespoons soy sauce, ginger, garlic and honey in a shallow glass or ceramic dish. Add the salmon fillets, turn to coat.
  2. Preheat oven to 180°C. Line a baking tray with baking paper.
  3. Place the marinated salmon onto the lined baking tray and spoon the leftover marinade onto the salmon fillets. Bake in the oven for 10-15 minutes. 
  4. Meanwhile heat a large wok over medium heat and lightly spray with olive oil. Stir fry red onion, capsicum and broccolini for 5-6 minutes. Add spinach and stir-fry for 2 minutes, or until vegetables are just tender.
  5. Meanwhile, heat microwave brown rice according to packet instructions.
  6. Add steamed brown rice and remaining soy sauce; stir fry until heated through. Keep warm.
  7. Serve baked salmon on the vegetable brown fried rice.

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