Salmon with winter vegetables

    1 hour 10 min

    Salmon fillet is marinated in a fresh ginger, garlic, soya sauce and sesame oil mixture, then grilled and served with toasted sesame seeds on a bed of red cabbage, carrots and leeks. A delicious and colourful dinner!


    London, England, UK
    4 people made this

    Serves: 2 

    • 2 tablespoons soya sauce
    • 1 tablespoon lemon juice
    • 1 teaspoon prepared mustard
    • 2 garlic cloves, minced
    • 1 tablespoon fresh ginger, minced
    • 1 teaspoon toasted sesame oil
    • 200g salmon fillet
    • 1 teaspoon sesame seeds
    • 1 tablespoon vegetable oil
    • 1/2 head red cabbage, shredded
    • 2 carrots, julienned
    • 1 leek, halved and sliced
    • 250ml vegetable stock

    Prep:20min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. For the marinade: Combine soya sauce, lemon juice, mustard, garlic, ginger and sesame oil in a small bowl; mix well. Place the salmon in a baking dish and pour over marinade. Cover with cling film and set in the fridge for 30 minutes.
    2. Meanwhile toast the sesame seeds in a dry frying pan until golden. Set sesame seeds aside and heat vegetable oil in the same pan. Add red cabbage, carrots and leek; cook and stir the vegetables for about 5 minutes.
    3. Preheat the oven grill. Cook the salmon (in the marinade) on the middle shelf under the grill for 10 minutes.
    4. Add stock to the vegetables and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the vegetables are cooked to your liking.
    5. Take salmon out of the oven, sprinkle with sesame seeds and serve with winter vegetables.

    Serving suggestion:

    Brown rice with its nice nutty flavour is a great side to this dish.


    The cooking time for the salmon depends on the thickness of the fillet. You should expect 10 minutes of cooking time for every 1.5cm. The salmon is done if it flakes easily when pulled apart with a fork.

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