These marinated and grilled salmon fillets in the oven with vegetables are perfect for pressed dinners that are nutritious!
Ingredients
4 mini-bok choys
250 ml (1 cup) baby carrots cut in half lengthwise
3 half peppers of various colors, thinly sliced
1 onion, minced
1 can 398 ml miniature corn, drained
4 salmon fillets, 150 g (1/3 lb) each, skin removed
For the marinade:
1/2 cup (125 ml) spicy Thai chili sauce
1/4 cup (60 ml) maple syrup
45 ml (3 tbsp.) Teriyaki sauce for reduced sodium marinade
30 ml (2 tbsp) sesame oil (not toasted)
15 ml (1 tbsp.) Chopped garlic
15 ml (1 tbsp.) Chopped ginger
Preparation
Preheat the oven to 205 ° C (400 ° F).
In a bowl, combine the ingredients for the marinade. Pour half of this preparation into another bowl.
In one of the bowls, place the vegetables and stir. Use the other half of the marinade to brush the salmon fillets.
On a baking sheet lined with parchment paper, place the salmon fillets side by side. Also place the vegetables on the baking sheet, without overlapping them.
Bake for 15 to 20 minutes.
Ingredients
4 mini-bok choys
250 ml (1 cup) baby carrots cut in half lengthwise
3 half peppers of various colors, thinly sliced
1 onion, minced
1 can 398 ml miniature corn, drained
4 salmon fillets, 150 g (1/3 lb) each, skin removed
For the marinade:
1/2 cup (125 ml) spicy Thai chili sauce
1/4 cup (60 ml) maple syrup
45 ml (3 tbsp.) Teriyaki sauce for reduced sodium marinade
30 ml (2 tbsp) sesame oil (not toasted)
15 ml (1 tbsp.) Chopped garlic
15 ml (1 tbsp.) Chopped ginger
Preparation
Preheat the oven to 205 ° C (400 ° F).
In a bowl, combine the ingredients for the marinade. Pour half of this preparation into another bowl.
In one of the bowls, place the vegetables and stir. Use the other half of the marinade to brush the salmon fillets.
On a baking sheet lined with parchment paper, place the salmon fillets side by side. Also place the vegetables on the baking sheet, without overlapping them.
Bake for 15 to 20 minutes.
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