• 6 pieces salmon fillet or 750 g, skinned
• 1 teaspoon fresh ginger, chopped
• 1 tablespoon light soy sauce
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil

• For the spinach tomato sauce:

• 6½ cups fresh spinach or 500 g, chopped
• 1 sachet MAGGI® Bolognaise Mix
• 3 cups water or 750 ml
• 1 tablespoon sesame seeds, toasted for garnish
• 3 tablespoons coriander leaves, for garnish

Preparation

Place salmon fillet in a bowl and marinate with ginger, soy sauce, and lime juice for 2 hours.

Boil spinach in boiling water for 5 minutes then strain and cool under cold water.

Squeeze cold spinach using your hands to take the maximum water out and set aside.

In a saucepan combine MAGGI® Bolognaise Mix and water. Bring to boil over medium heat. Simmer for 6 minutes then add the spinach, stir and simmer for another 3 minutes. Set aside.

Heat vegetables oil in non-stick frying pan or grill. Grill the salmon over medium heat from both sides for 8-10 minutes or until salmon is cooked from inside and golden color.

Serve the spinach tomato sauce at the bottom and topped with the salmon fillet.

Garnish with coriander leaves and toasted sesame seeds.