• 4 (120g) salmon fillets (skin on)
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 2 teaspoon brown sugar
  • ¼ cup (60mls) light soy sauce
  • salt and cracked pepper
  • 1 head broccoli, cut into small florets
  • 1 bunch of bok choy, bottom cut and leaves separated
  • 2 cups green beans, trimmed and cut into 5 cm pieces
  • 2 teaspoons sesame seeds
  • 2 cups of cooked brown rice, to serve


  1. Heat oil in a large non-stick frying pan over medium heat. Lightly season salmon fillets with salt and pepper. Place the salmon skin-side down on pan and cook for 2 – 3 minutes. Flip the salmon cook for a further 2 minutes or until golden brown. Set aside until needed.
  2. Meanwhile, place vegetables into a steamer and cook for approximately 5 minutes or until firm. If you don’t have a steamer, you can place the vegetables into a covered dish and microwave for 3 – 4 minutes.
  3. In a small bowl whisk together ginger, sesame oil, brown sugar and soy sauce. Transfer mixture into a small saucepan over medium heat. Bring to simmer. Then set aside.
  4. Divide the salmon, steamed vegetables and brown rice among serving plates. Drizzle over ginger soy dressing and sprinkle with sesame seeds to serve.

Serves 4.

Nutritional Information Per Serve
Energy 1,898 kJ (451 cal)
Total Fat 18g
Saturated Fat 4g
Carbohydrate 33g
Sugar 7g
Fibre 7g
Sodium 421mg
Protein 27g

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