Seared Soy Salmon with Sweet & Sour Aubergines and Coriander & Spring Onion Rice (WW)

Great, tasty, easy mid week meal!

Serves 4

Ingredients

4 salmon fillets

4 tbsp dark soy sauce

1 tbsp root ginger, peeled and grated

1 tbsp tomato puree

1 tbsp cider vinegar

1 tbsp honey

1 green chilli de-seeded and chopped finely

2 Aubergine cut into cubes

160g rice

3 tbsp coriander plus extra to serve

4 spring oinons chopped (retain some for serving)

low cal spray oil

Method

At least half an hour before you want to cook the salmon place in a baking dish with the soy sauce to marinate. 

Follow packet instructions to cook the rice. 

While rice cooking  mix together the ginger, tomato puree, chilli, cider vinegar and honey plus 2 tbsp water in a small jug,

Take a large frying pan and blitz lightly with cooking oil. Over a medium heat fry the aubergine for about 15 mins to brown then a little and cook through. Keep turning every few mins.

When done, pour over the contents of the jug, mix well and return to a low heat with a lid over the pan (or foil) for 3-4 mins to cook through.

Take another frying pan and heat until really hot with a spritz or two of oil.

Sear the salmon for 3-4 mins on each side until cooked. Keep the heat high to sear but not burn.  Take of the heat, pour over the soy sauce and rest for a minute while you plate up.

Mix the coriander and spring onion into the rice and season. Plate up with the rice, then aubergine, topped with salmon and soy and sprinkle with your reserved coriander and spring onions. Squeeze some lime over or serve with a segment.

Enjoy!

                    

Instructions

1. Pr
2. Meanwhile, in a small jug, combine the ginger, tomato purée, vinegar, agave syrup, chilli and 2 tablespoons cold water, then set aside.
3. Mist a large nonstick lidded frying pan with cooking spray and set over a medium heat. Add the aubergines and cook for 15 minutes until browned (add a splash of water if it starts to stick), then add the sweet and sour sauce mixture and cook, covered, for 3 minutes.
4. While the salmon is roasting and the aubergines are braising, cook the rice in a pan of boiling water to pack instructions. Drain then stir through the coriander and spring onions.
5. Serve the rice with the salmon, aubergines and lime wedges, garnished with the extra coriander and spring onions.