Asian spiced Salmon with Rainbow Veg
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1 carrot, cut into batons
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
1 orange pepper, seeded and cut into strips
2 spring onions, shredded
1kg (2lb) side of salmon
2.5cm (1in) piece fresh ginger, peeled and finely chopped
2 lemongrass stalks, finely chopped
2 tbsp mirin
2 tbsp soy sauce
2 tbsp sesame oil
1 lime, zested and juiced, plus extra wedges to serve
1 red chilli, seeded and sliced
2 tsp fennel seeds
Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrot, peppers and spring onions in a large roasting tin. Top with the salmon, skin-side down.
In a blender, whizz the ginger, lemongrass, mirin, soy sauce and sesame oil to a paste. Add the lime zest and juice, then whizz again.
Spread the paste over the salmon flesh, then scatter with the red chilli and fennel seeds. Bake for 25-30 minutes, until the fish is just cooked through and flakes easily.
Arrange the vegetables and salmon on a platter. Garnish with the coriander and lime wedges. Serve warm or cold.
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