A great source of nutrients including protein and vitamin D.


  • 1/3 cup balsamic vinegar

  • 1 1/2 tbs brown sugar

  • 4 x 150g pieces salmon, skin on

  • 1 tbs finely grated ginger

  • 1/2 tsp dried chilli flakes, optional

  • 2 tbs olive oil

  • 8 small flat mushrooms, trimmed

  • 1 bunch rocket


  • 1.

    Combine balsamic and sugar in a small saucepan. Stir over medium heat until sugar dissolves. Simmer for 3 minutes until mixture has thickened slightly. Set aside to cool.

  • 2.

    Cut each piece of salmon in half, lengthways. Combine ginger, chilli and olive oil in a ceramic dish. Add salmon, season with salt and pepper and turn to coat. Cover and refrigerate for 5 minutes.

  • 3.

    Preheat barbecue on medium-high heat. Barbecue the salmon for 1 minute each side or until cooked to your liking. Transfer to a tray, keep warm.

  • 4.

    Increase heat to high, add mushrooms, drizzle with a little balsamic mixture and cook for 2-3 minutes each side until tender.

  • 5.

    Arrange rocket on serving plate. Top with two slices of salmon then mushrooms, drizzle with a little more balsamic mixture and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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