Ingredients
4 salmon fillets
3 tbsp brown sugar
2 cloves minced garlic
1 tsp cumin seeds, crushed
1 tsp paprika
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp rice bran oil
½ tsp cumin seeds, crushed
2 courgettes, sliced in thin ribbons
lemon or lime slices to garnish
Directions
Preheat oven to 220oC.
Place salmon fillets in a lightly oiled roasting dish. Drizzle with 1 tbsp of oil then mix together sugar, garlic, cumin, paprika, SIDS LOW SUGAR RASPBERRY VINEGAR and a little salt in a bowl and lightly coat the fish. Bake in the oven for 10 minutes until cooked through.
Heat remaining oil in a large frypan, add cumin seeds and fry for 10 seconds. Add courgette ribbons, season and stirfry 2-3 minutes until softened.
Transfer to warmed serving plates and place the salmon on top, garnished with lemon or lime wedges.
