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Photo of Soy salmon with sweet & sour aubergines by WW

Soy salmon with sweet & sour aubergines

7
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
The richness of salmon paired with the sharp tang of these tender braised aubergines makes for a mouthwatering main that’s special enough to serve to guests.

Ingredients

Salmon, raw

4 fillet(s), medium

Dark soy sauce

4 tablespoon(s)

Root Ginger

2 teaspoon(s), grated

Tomato Purèe

1 tablespoon(s), level

Vinegar, All Types

1 tablespoon(s), cider vinegar

Agave Syrup

1 tablespoon(s), level

Chilli, green or red

1 individual, deseeded and finely sliced

Calorie controlled cooking spray

4 spray(s)

Aubergine

2 medium, cut into 2cm cubes

White basmati rice, dry

160 g

Coriander, fresh

2 tablespoon(s), chopped, plus extra to serve

Spring Onions

3 medium, trimmed and shredded, plus extra to serve

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon into a baking dish, pour over the soy sauce and set aside to marinate for 5 minutes, then roast for 12-15 minutes until cooked through.
  2. Meanwhile, in a small jug, combine the ginger, tomato purée, vinegar, agave syrup, chilli and 2 tablespoons cold water, then set aside.
  3. Mist a large nonstick lidded frying pan with cooking spray and set over a medium heat. Add the aubergines and cook for 15 minutes until browned (add a splash of water if it starts to stick), then add the sweet and sour sauce mixture and cook, covered, for 3 minutes.
  4. While the salmon is roasting and the aubergines are braising, cook the rice in a pan of boiling water to pack instructions. Drain then stir through the coriander and spring onions.
  5. Serve the rice with the salmon, aubergines and lime wedges, garnished with the extra coriander and spring onions.

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