Soy glazed salmon
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 4
Skip to ingredients
- 4 wild salmon fillets
- 350g long-stemmed broccoli
- 8 spring onionshalved lengthways
DRESSING
- 2 tbsp dark soy sauce
- 1 tbsp toasted sesame oilplus extra for drizzling
- 1 tsp runny honey
- ½ orangezested and juiced
- 2 cloves garliccrushed
- 5cm piece gingerpeeled and cut into thin matchsticks
- 1 red chillithinly sliced into rounds
TO SERVE
- coriander leaves
- cooked black rice
- lime wedges
Nutrition: per serving
- kcal305
- fat15.5g
- saturates3.1g
- carbs7.8g
- sugars5.7g
- fibre4.5g
- protein31.5g
- salt1.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. For the dressing, mix together the soy sauce, sesame oil, honey, orange zest and juice, garlic, ginger and half of the chilli. Spoon half of the dressing over the salmon fillets and leave to marinate until ready to cook, but no longer than 20 minutes or the fish will start to ‘cook’ in the orange juice.
step 2
Meanwhile, steam the broccoli for 2 minutes until part-cooked, then refresh under cold running water. Pat dry with kitchen paper.
step 3
Put the broccoli and spring onions on a baking tray lined with baking paper. Drizzle with enough sesame oil to lightly coat the vegetables, season and toss with your hands until everything is coated. Roast for 20 minutes, turning once, until just tender. About 10 minutes before the vegetables are ready, put the salmon and any marinade in a roasting tin, and roast for 10 minutes until cooked but still slightly pink in the middle.
step 4
Serve the salmon with any marinade dressing spooned over the top, sprinkled with the remaining chilli and the coriander leaves. Serve with the roasted vegetables, black rice and some lime wedges for squeezing over.
