- 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
| - 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
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