Terryaki salmon fillet with parsnip chips and roast vegetables
Serves: 4
Ingredients
- 4 x 125g salmon fillets
- Marinade:
- 2.5cm fresh ginger, diced
- 2 bulbs garlic, diced
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp honey (mannuka is better) or agave nectar
- 2 parsnips, peeled and cut into chips
- Roasted veg:
- A mix of aubergine, courgette, peppers, red onion, carrot, cherry tomatoes, and a sprinkle of dried thyme
Method
- Make the marinade by combining all ingredients in a large bowl.
- Add the salmon fillets and cover with marinade.
- Refrigerate and leave for 15mins or longer.
- Spread parsnips on a tray, spray with fry-light and bake in hot pre-heated oven for 30mins.
- Dice the rest of the vegetables into chunks and combine in a baking tray.
- Drizzle with 1tbsp olive oil and dried thyme and roast for 30-40mins, turning half way through.
- Pan-fry the salmon steaks in a non-stick frying pan for 5mins on the skin side and 4mins on the other.
- Serve with the veg.
