Bake salmon in a delicious sweet, zingy and spicy honey and tomato sriracha sauce for this healthy and easy dinner.
Ingredients
⅓ cup (80ml) Rosella Organic Tomato Sauce
1 tbsp Sriracha sauce
2 tbsp honey
1 tsp sesame oil
1 ½ tbsp soy sauce
2 tbsp lime juice
4 x 180-200g salmon fillets, skin on
2 cups (400g) jasmine rice
1 tbsp toasted sesame seeds
2 green onions, shredded for garnish
Steamed Asian greens, to serve
Method
Preheat oven 220°C/200°C (fan-forced) and line a baking tray with baking paper
Combine tomato sauce, sriracha, honey, soy, lime juice and sesame oil in a small pan and simmer over medium heat for 2 minutes until reduced and thickened
Place salmon fillets onto prepared tray and spoon sauce evenly over the top of the salmon. Bake salmon for 10-12 minutes or until cooking to your liking
Meanwhile, cook rice according to packet instructions. Once cooked, sprinkle over sesame seeds and keep warm
Serve salmon over rice, topped with green onions. Serve with steamed Asian greens
Tips & Hints
Use microwave rice pouches to make this dish even faster to cook.
