Salmon is an excellent source of high quality protein, as well as vitamins and minerals. Its greatest property is its exceptionally high level of omega 3 essential fatty acids, known to improve brain function, eyesight and heart health, and to reduce inflammation and the risk of certain cancers. It is also a great source of vitamin D, a deficiency of which is linked to multiple sclerosis, rheumatoid arthritis, cancer and heart disease.

Salmon is very easy to prepare and can be flavoured in many ways. Salmon can be baked, barbequed, poached, steamed or grilled. It’s recommended that we eat oily fish twice per week so it’s worth having a few simple go to recipes so it doesn’t get boring. This orange and ginger salmon recipe only 10 to 15 minutes to prepare, giving the fish a delicious, zesty kick.

5 salmon fillets (approx. 500 grams)
200 mls pure orange juice
1 ½ dessertspoons balsamic vinegar
1 teaspoon fresh grated ginger (add in extra ½ teaspoon for stronger flavour)
1 clove of garlic chopped finely (optional)
Salt and ground black pepper to taste

Preheat oven to 200 C (fan 180)

Place orange juice in a saucepan and heat over a medium temperature. Cook and stir for about 10 minutes, until the liquid has reduced by half. Remove from heat and allow to cool.

Stir balsamic vinegar and ginger into orange juice. Add garlic if using.
Line a medium baking dish with parchment paper. Place salmon fillets on parchment paper, skin side down.

Season with salt and pepper. Pour half the orange mixture over the fillets.
Bake salmon in the preheated oven for 10 – 15 minutes. Remove and pour remainder of juice over before placing back in the oven for a further 10 minutes.

This can be served on a bed of mixed leaves, scallions and plum tomatoes or with a serving of wholemeal rice and asparagus.

There you go – a tasty orange and ginger salmon recipe!

Blog Post by Claire Jackson