2. Combine 3 tbsp soy sauce, 1 tbsp vinegar, 1/2 tbsp maple syrup, 2 tbsp oil and 1/3 cup water in a bowl.
3. Place salmon in a small oven dish (see notes). Pour over sauce. Peel and grate ginger (or thinly slice). Slice chilli and spring onions (reserve half the onions for garnish). Scatter over top of fillets. Cover with foil and bake for 10-15 minutes until cooked through.
4. Trim and slice Asian greens and sugar snap peas. Heat frypan over medium-high heat with 1 tbsp oil. Add 1 crushed garlic clove and vegetables. Cook for 3-4 minutes until wilted. Season to taste with soy sauce and pepper.
5. Garnish salmon with fresh spring onions. Divide rice, veggies and salmon among shallow bowls. Spoon over sauce.
Use a smaller oven dish so that the fillets are almost submerged in the sauce. This will help keep the fish moist. Use sesame or peanut oil for extra flavour!
No fish option - salmon fillets are replaced with chicken schnitzels. Bake the chicken for 15-20 minutes or until cooked through.
Salmon fillets, 2 packets
Red chilli, 1
Spring onions, 1/3 bunch *
Asian greens, 1 bunch
Sugar snap peas, 1/2 bag (125g) *
FROM YOUR PANTRY
Oil (for cooking), pepper, soy sauce (or tamari), apple cider vinegar (or rice wine vinegar), maple syrup, garlic (1 clove)