Lisa Faulkner's marinated salmon is packed with Asian flavours and low in calories and fat.
4 skinless salmon fillets, weighing about 100g each
2 small fennel bulbs
1 tbsp olive oil, for drizzling
For the marinade:
3 tbsp sherry vinegar
1 tbsp soy sauce
1 tbsp sesame oil
2 spring onions
1.5cm piece of fresh ginger, grated
1/2 tbsp freshly chopped chives
1/2 tbsp freshly chopped coriander
Green salad, to serve
1. Put all of the marinade ingredients in a bowl and mix well to combine. Add the salmon, cover and leave to marinate for at least 2 hours in a cool place.
2. Preheat oven to 200C/Gas 6.
3. Slice the fennel lengthways and put the slices in the bottom of a large ovenproof dish. Drizzle with olive oil and bake in the preheated oven for 25 minutes.
4. Take the dish out of the oven and place the marinated salmon on top of the fennel. Pour over the remaining marinade and return to the oven to cook for a further 10-15 minutes until the salmon is cooked through. Serve with a side green salad.
Sat Fat: 2.8g