Soy, Ginger and Spring Onion Salmon
- 500ml of Water
- 50g of Brown Rice
- 40g of Beansprouts
- Pinch of Black Pepper
- 1 Lemon
- 1 Spring Onion
- Dash of Soy Sauce (or gluten free soy sauce)
- 5g of Ginger
- 1x Salmon Fillet
- 1/2 of a Red Pepper
- 2 Pinches of Coriander
- 10ml of Virgin Olive Oil
- Preheat the oven to 160C, gas mark 2.
Bring the water to the boil in a saucepan, reduce the heat to medium/low, add the brown rice and cover the pan with a lid, then simmer until the water is absorbed and the rice is just tender- this will take around 30 minutes.
Meanwhile, cover a baking tray in foil, place the beansprouts in the centre and season with freshly ground black pepper.
Slice the lemon in half and squeeze the juice of one half over the beansprouts.
Chop up the spring onion and place a pinch into a bowl with a dash of soy sauce and some finely chopped ginger. Add the salmon fillet and coat evenly in the sauce.
Place the coated salmon fillet on top of the beansprouts and bake in the oven for 10-15 minutes.
Meanwhile, cut the red pepper into thick strips, roughly chop the coriander and add to the remaining spring onion.
When the salmon is cooked through, remove from the oven and place on a serving plate next to the beansprouts, leaving the juices in the foil. Add the virgin olive oil to the juices in the foil.
Add the spring onion and red pepper to the foil juices and stir, ensuring they are coated.
Remove the rice from the heat, drain and serve next to the salmon.
Top the salmon and beansprouts with the spring onion and red pepper, and drizzle over another squeeze of lemon.