Baked Salmon in Ginger and Soy 


Serves 4


½ cup chicken stock
1 tablespoons grated ginger
4 nori sheets
800g salmon fillets
2 tablespoons tamari


Preheat oven to 180C. Pour the stock and ginger into a medium non-stick baking tray to a depth of about 2 cm. Place the nori sheets on a flat surface, shiny-side down and place the salmon fillets salmon fillets skin-side up, in the centre of the nori sheets. Fold to make a neat parcel. Place the parcels in the stock, seam side down, and drizzle with the tamari. Cover loosely with baking paper and bake for 15 minutes for medium-rare, or 20 minutes for medium. Ladle the ginger stock over the fish and serve.

From the delicious cookbook ‘Low GI High Flavour’


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