How to make ginger and lime salmon with asparagus

A punchy sauce elevates this dish to a main course fit for a summer garden party

Zingy salmon, heritage tomatoes and mangetout

Asian-style salmon topped with grated ginger, tamari and lime with juicy heritage cherry tomatoes, crisp mangetout and brown rice. Cherry tomatoes are rich in the antioxidant lycopene as well as a great source of vitamin C and potassium.

120g heritage cherry tomatoes
½ tsp red chilli flakes
1 lime
1 tbsp oil
1 tbsp tamari
250g steamed brown basmati rice
2 spring onions
2 tsp honey
2 x 150g salmon fillet (skin off)
40g rocket
4cm fresh ginger
80g mangetout

Preheat the oven to 180C. Trim the mangetout. Place the salmon fillets on a large baking tray. Season with a pinch of sea salt and black pepper. Place in the oven for 10 minutes.

Meanwhile, to make the ginger and lime sauce; peel and grate the ginger. Place the ginger in a small bowl and mix in the red chilli flakes, tamari, honey, the juice from the lime and 1 tbsp oil.

Remove the baking tray from the oven and pour only half of the ginger sauce over the salmon fillets. Add the mangetout and the precooked brown rice to the same baking tray, stir in ½ tablespoon of cold water and season with a pinch of sea salt and black pepper. Place the baking tray back in the oven for 5 minutes until the salmon is cooked through.

Meanwhile, thinly slice the spring onions, removing the root end. Cut the heritage cherry tomatoes in half. Place the rocket on two plates, top with the cooked brown rice, mangetout, heritage cherry tomatoes and ginger salmon. Sprinkle over the spring onion and drizzle over the remaining ginger and lime sauce.

Recipe from mindfulchef.com