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Salmon with soy, fennel and ginger

Ingredients for 4 portions

Per portion: 1532 kJ / 366 kcal

  • 4 salmon fillets (600g), skin removed
  • 2 fennel bulbs, sliced
  • 1 tbsp olive oil

For the marinade

  • 4 tbsp sherry vinegar
  • 2 tbsp Kikkoman naturally brewed soy sauce
  • 2 tbsp sesame oil
  • 4 spring onions, sliced
  • 1 inch of root ginger, peeled and grated
  • 1 tbsp chopped chives
  • 1 tbsp chopped coriander


Preparation time: 15 mins
Marinating time: 25 mins

Put all the marinade ingredients in a bowl and add the salmon. Cover and transfer to the fridge to marinade for at least 2 hours.

Preheat the oven to 200°C. Toss the sliced fennel with a little olive oil and spread in an even layer over the bottom of an ovenproof dish. Roast for 25 minutes, stirring occasionally, then remove from the oven. Lay the salmon fillets on top of the fennel and spoon the marinade over. Return to the oven for 8-10 minutes or until the salmon is cooked through.