Orange Ginger Salmon

Bored with the usual pan-fried salmon, here a twist to give your salmon a mild orangy-gingery taste which will enhance the sweetness of the salmon. Instead of the usual mashed potato, this dish is served with mashed carrot which is packed with Vitamin A.

Serve: 2

Difficulty: Not too tricky

Cooks in: 45 minutes

Ingredients:

2 salmon fillet (150g each)

2 cup brocolli

2 medium carrot (cut into small pieces)

0.5 yellow capsicum (sliced)

0.5 red capsicum (sliced)

0.5 green capsicum (sliced)

6 leaves romaine lettuce

1 tbsp honey

1 tspn ginger root (minced)

Fresh orange juice (yield from 0.5 orange)

1 clove garlic

2 tbsp olive oil (divided)

0.5 tspn himalayan pink salt (divided)

0.5 tspn black pepper (divided)

Method:

1. In a bowl, combine honey, ginger, orange juice and marinate salmon for 30 minutes.

2. Meanwhile, steam the carrot in a steamer for 5 minutes, then add brocolli to steam for another 3 minutes. When the carrot is ready, add in 0.5 tbsp olive oil, a pinch of salt and pepper, then mash it with a masher or fork. Set aside.

3. In a pan, saute the capsicum with another 0.5 tspn of olive oil until soft. Set aside.

4. In a clean pan, heat up the remaining olive oil and pan fry the salmon at medium heat for about 3 mintues on each side. Cook the remaining sauce until thicken.

5. Serve hot.