Serves 2
Prep 10 minutes, plus marinating
Cook 35mins
Ingredients
50g Billingtons Light Muscovado Sugar
2 tablespoons tomato sauce
1 tablespoon soy sauce
4cm piece of fresh root ginger, grated
1 garlic clove, crushed
Juice ½ lemon
2 salmon fillets
2 heads pak choi, cut into quarters and steamed, to serve
1 tablespoon sesame seeds
Method
1 Mix sugar, tomato sauce, soy sauce, ginger, garlic and lemon juice in shallow non-metallic bowl. Place salmon fillets in the marinade, turning to coat completely, then leave to marinate for at least 30 mins, but no more than 2 hours.
2 Heat a heavy-bottomed pan, then cook the salmon for 4 mins on each side.
3 Serve the salmon on a bed of steamed pak choi, sprinkled with sesame seeds.
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