Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2teaspoons sesame oil
- 4 salmon fillets, skin on
- 1tablespoons coriander sprigs, to serve
- 1tablespoons ginger
- 1 mango, cheeks removed, scored, halved
- 2 zucchini, sliced
- 1 pinch chilli flakes
- 1teaspoons orange zest
- 1tablespoons orange juice
- 5milliliter extra virgin olive oil spray
- 2tablespoons golden syrup
- 1/2 cup rolled oats
- 1teaspoons cumin seeds
- 1tablespoons olive oil
Nutrition per serving
2920kJ / 695Cal
2920 Kilojoules or 695 Calories
34% of daily energy intake*
Protein
4.4grams
Fat
7.5grams
Carbs
27.5grams
Sugars
19.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a small pan over medium heat. Add cumin seeds and stir for 1-2 minutes or until lightly toasted and fragrant. Add oats, zest and olive oil to pan and stir for 5 minutes or until toasted. Transfer to a bowl and stir in ginger. In a separate bowl, mix syrup, orange juice, sesame oil and chilli, if using.
Step 2 of 3
Preheat grill on high. Line 2 baking trays with foil and spray well with oil. Arrange salmon, skin-side up, on 1 tray, spoon over three-quarters of the syrup mixture. Arrange zucchini and mango on second tray, drizzle with remaining syrup mixture and season. Place both trays under grill. Cook salmon for 3-4 minutes on each side or until golden and cooked to your liking. Cook zucchini and mango for a further 2-3 minutes or until tender.
Step 3 of 3
Transfer salmon to serving plates with mango and zucchini. Scatter over oat sprinkle, then drizzle over cooking juices and top with coriander to serve.
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