Vegetable with Baked Salmon

Ingredients

• 6 slices white bread
• 3 cm ginger
• 1 tsp wasabi (ground)
• 1 tsp Lime juice
• 4 tbsp light sesame oil
• 4 Carrots
• 500 g broccoli florets
• 2 yellow bell peppers
• 150 g sugar snap peas
• 1 handful sprouts
• 700 g wild salmon fillet
• light sesame oil (for the baking tray)
• 80 ml Vegetable broth
• 2 tbsp Soy sauce
• 1 tbsp sweet-spicy chili sauce

Instructions

1. 1.

   Drain the white bread and pulse in a food processor or blender until fine crumbs. Peel and grate the ginger finely. Mix with wasabi, lime juice, and 2-3 tbsp oil into the crumbs to form a loose but moldable mixture.

2. 2.

   Peel the carrots and cut them diagonally into slices. Rinse the broccoli, trim, and halve larger florets if needed. Wash the bell peppers, halve, clean, and chop into pieces. Rinse the sugar snap peas, trim, and cut diagonally in half. Rinse the sprouts and drain.

3. 3.

   Preheat the oven to 160°C (320°F) with fan and top heat.

4. 4.

   Rinse the salmon, pat dry, and cut into eight portions. Place on a greased baking tray and spread the crumb mixture over each piece. Bake in the middle rack for 8-10 minutes until lightly golden brown.

5. 5.

   Meanwhile, sauté the carrots with broccoli in the remaining oil in a hot pan or wok while stirring for 2-3 minutes. Add the sugar snap peas and bell peppers, cook 1-2 more minutes. Deglaze with a splash of broth and simmer 1-2 minutes until fully cooked; the broth should evaporate. Fold in the sprouts and season with soy sauce and chili sauce.

6. 6.

   Arrange the vegetables on bowls, place the wild salmon on top, and serve.

7. 7.

   Serve with rice if desired.