Roasted Sesame Salmon with Ginger and Chilli Cabbage

You just can't beat the classic combination of ginger, chilli and lime and when you add sesame and soy to the mix you are onto a total winner!

Roasting the salmon is a really easy way to ensure that the outside is crispy and the inside remains juicy. I used cabbage and spring onions as the base but you could swap this for pretty much any green veg - pak choi, kale or tenderstem broccoli would all work well.

Roasted Sesame Salmon with Ginger and Chilli Cabbage
Serves 4

2 tbsp soy sauce
6cm piece fresh ginger, half grated, half finely sliced
2 tsp sesame oil
1 tbsp olive or rapeseed oil
1 lime, juice only
4 salmon fillets, skin on
1 sweetheart/hispi/pointed cabbage, core removed then roughly chopped
6 spring onions, cut into 3cm lengths
2 tbsp sesame seeds
1 red chilli, sliced into thin rounds
sea salt and freshly ground black pepper

Mix together the soy sauce, grated ginger, oils, lime juice and some black pepper. Add the salmon and turn to coat. Set aside for 10 minutes.

Preheat the oven to 180°c/fan 160°c/gas 4. Place the cabbage and spring onions in a large roasting tray. Scatter with the sliced ginger and chilli then pour over the salmon's marinade. Toss to coat and season lightly with salt and pepper.

Place the salmon on top (skin side down) then sprinkle with the sesame seeds. Roast in the oven for 8-10 minutes until the salmon is golden brown. Divide among 4 plates and serve with steamed basmati rice.