Baked Sweet and Sour Salmon

For 2 servings

• salmon fillets2
• ketchup2 tbsp
• rice vinegar1 tbsp
• soy sauce1 tbsp
• honey1 tbsp
• grated ginger1/2 tsp
• sesame seeds, to serve
• spring onion, sliced, to serve

1. 1

   Preheat the oven to 200°C (fan 180°C) and line a baking tray with baking paper, this makes cleanup easier since the glaze will bubble and caramelise as it cooks.

2. 2

   In a small bowl, mix the ketchup, rice vinegar, soy sauce, honey and ginger together until fully combined and smooth, taste a little on a spoon, it should taste balanced between sweet, sour and salty, adjust with an extra touch of honey or vinegar if it leans too far one way.

3. 3

   Place the salmon fillets on the tray, skin side down if they have skin, and spoon the sauce evenly over the top of each fillet, using the back of the spoon to spread it right to the edges so it doesn't just sit in a pool on top.

4. 4

   Bake for 12 to 15 minutes, the exact time depends on the thickness of your fillets, thinner tail-end pieces will cook faster than thicker ones. The salmon is ready when it flakes easily when pressed gently with a fork and turns from translucent to an even opaque pink throughout, and the glaze should look slightly darker and sticky at the edges from caramelising in the heat.

5. 5

   Scatter with sesame seeds and sliced spring onion before serving with rice or steamed vegetables.