What You Need
Instructions
For the sauce:
1tbsp Sesame Oil
1tbsp Tamari Sauce
2tsp Fish Sauce
2tsp Rice Mirin
1tsp Worcestershire Sauce
1/2tsp MSG (optional)
Vegetables:
3 Cloves Garlic
1 Thumb Sized Piece of Ginger
2 Red Chillis
1 Pack Tender Stem Broccoli
3 Courgettes
6 Leafs Cavelo Nero
Handful Cashews (Optional)
For the Salmon:
2 Fillets Salmon
1tbsp Tamari Sauce
3tsp Chili Oil
1tsp Rice Mirin
- Preheat the oven to 180c
- Add all the Ingredients for the sauce to a bowl and mix together well
- Slice the garlic finely, and chop up the ginger and chillis into small pieces
- Chop the rest of the vegetables into small pieces
- Add some sesame oil to a deep pan, on a medium heat, and add the garlic, ginger and chilli to it. Cook until it becomes fragrant
- Add the rest of the vegetables and mix well, cook for 2 minutes and then add the sauce and cover with a lid
- While this cooks, get a baking tray and wrap the salmon in tin foil – to create a parcel like effect
- Mix together the liquid ingredients for the salmon and pour into the tin foil and seal closed at the top
- Add the salmon to the oven for 15-20minutes (depending on the thickness)
- Once the vegetables are cooked through, add the cashew nuts and remove from the heat
- Add the a large spoonful of the vegetables to a plate and top with the cooked salmon
- Enjoy!
Notes
This vegan dish is packed full of flavour and is perfect for meal prep.
Barenaked’s protein noodles are only 26 calories so work well for a light lunch
This is the perfect healthy mid-week meal, its fresh, full of flavour and bursting with nutrients.
We used Lao Gan Ma Crispy Chilli in Oil which is our tried and tested favourite chilli oil
It is easily made nut free by omitting the cashew nuts, and substituted for sesame seeds for that extra crunch.