Sesame-ginger baked wild salmon
Wild salmon fillet doesn’t need long cooking nor intense flavourings. I still like to cook it with an Asian twist – this simple, sesame and ginger baked wild salmon is a regular dish on my dining table. I normally serve it with rice noodles and/or a salad.
Ingredients
Method
- Preheat the oven to 180C degrees.
- Mix the ginger, sesame oil and Kikkoman in a bowl.
- Put the fish (skin-side down) into an oven-proof dish then pour over the mixture, covering the fish well.
- Cut the lemon in half – squeeze one half over the fish, then cut the other half into 4-6 thin rings.
- Season the fish with pepper then lay 2-3 slices of lemon on the fish.
- Cover the dish with foil and bake for 20 minutes until the fish flakes easily with a fork.
- Serve warm with your chosen side dish and a chilli sauce perhaps.