Preparation time: 0:20

Cooking time: 0:20

Serves: 4

Calories: Approximately 400 calories per serve 


  • 4 115g skinless salmon fillets
  • 1 spring onion, diced
  • 1 tsp. fresh ginger, diced
  • 2 Tbsp. Kikkoman soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 300g Zucchini, cut into rounds
  • 300g red capsicum, cut into chunks
  • 1 Tbsp. sesame seeds


Step 1  In a medium bowl, combine spring onion, ginger, soy   sauce, vinegar and honey. In a separate dish, place the   salmon fillets and coat with 3 Tbsp. of the sauce,   cover with cling film and refrigerate for 15 minutes to   marinade. Set aside the remaining sauce.

Step 2  Meanwhile, preheat the oven grill and line a baking tray   with foil and coat with olive oil spray.

Step 3  Once marinated, place the salmon on the baking tray,   and discard the remaining marinate. Grill the salmon   approximately 10cm from the grill for around 6-10   minutes or until cooked through.

Step 4  Steam zucchini and capsicum for 2-4 minutes or until   tender.

Step 5  To serve, divide steamed zucchini, capsicum and salmon   evenly between plates. Pour remaining sauce on top of meal and sprinkle with sesame seeds. Enjoy!