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Citrus Salmon With Roasted Veggies - BEN WILLIAMS, WORLD VISION


Serving size: Serves 1
Cuisine type: Modern Australian
Special options: Low fat
Course: Main

INGREDIENTS

1 salmon fillet
1 baby zucchini, sliced lengthways
1 yellow squash, roughly chopped
pinch of sea salt
4 spikes of thin asparagus

For the marinade:
1 tablespoon of olive oil
1 tablespoon of soy sauce
½ garlic clove, chopped finely
chopped ginger
juice of ½ an orange

METHOD

Marinate salmon for one hour.

Remove salmon from marinade, keeping the marinade aside.

Then place veggies and salmon on the barbeque/in a griddle pan and, when very hot, sear the salmon and vegetables for a few minutes each side until nicely char-grilled.

Remove the salmon and veggies from heat and drizzle with the remainder of marinade and serve.

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