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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Method