Ginger and lime salmon

Name: Ginger and lime salmon
Cook time: 15 min
Yield: 1
Cuisine: Tokyo, Japan

with green vegetable rice

Ready in around 15 mins

RECIPE FACT:

Tokyo is home to a huge 226 restaurants with Michelin stars.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 180°c (fan bake).
1. TO COOK THE SALMON:

Line an oven dish with baking paper. Place salmon into the dish, pour over the lime and ginger marinade and turn salmon to coat. Place the salmon skin side down and bake in the oven for 7-8 mins - a little longer for well done.
2. TO PREPARE AND COOK THE VEGGIES:

Cut the root end off the bok choy, discard and slice into 1/2 cm slices. Roughly chop the coriander including the stalk. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the bok choy and edamame and cook for 1-2 min. Open the bag of steamed rice, squeezing gently on the bag to break up any clumps. Add to the pan and cook for a further 1-2 mins until hot. Turn off the heat and toss through half of the coriander and rice dressing.
TO SERVE:

Serve the rice onto a plate and top with a piece of salmon. Drizzle over any remaining marinade from the salmon tray and sprinkle with crispy shallots and remaining coriander.