Marinated salmon with lemongrass and ginger

Large:

Defrost fully and preheat oven (FF) at 200C. Place fish in a baking-paper-lined shallow oven-poof dish and place in the oven for 8 minutes, pour glaze over the salmon and return to the oven for a further 2-4 minutes or until cooked to your liking. Alternatively, for crispier skin, sear the salmon, skin side down, in a lightly oiled, oven-proof frypan for 3 minutes, then place the frypan in the oven for 8-9 minutes. Carefully transfer the salmon to a serving platter. Heat the glaze in the frypan till just simmering and pour over the salmon Serve with steamed rice, lime cheeks, julienned spring onions, and sliced chilies. Ovens vary, please adjust cooking times if necessary. Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This dish contains raw fish and must be cooked before consumption. While every effort has been made to ensure this dish is bone and scale-free, please be aware that some may remain and exercise caution.

Salmon (fish), soy sauce (water, soybean, rice, salt), honey, rice bran oil, ginger, lemongrass, fresh coriander, garlic, lime zest