Soy Glazed Salmon Recipe
This Asian-inspired salmon and greens dish makes a tasty lighter meal with only 10 minutes cooking time. If there’s any of the salmon glaze left on the grill tray after cooking, be sure to drizzle it on top – we don’t want any of that lovely sauce going to waste.
Servings: 4
Ingredients
Salmon
- 4 tail-end salmon fillets the wider, flatter salmon fillets
- 1 tablespoon neutral oil (I like to use avocado oil)
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 tablespoons light brown sugar
Greens
- 2 tablespoons sesame oil
- 400 g (14 oz) Pak Choi leaves separated, rinsed and dried
- 1 bunch spring onions (scallions) trimmed
- 2 cloves garlic peeled and minced
- 2 red chillies sliced
- 2 tablespoons dark soy sauce
To serve
- 1 tablespoon sesame seeds
Instructions
- Preheat the grill (broiler) to high.
- Place the salmon fillets, skin-side up on a grill tray lined with foil.4 tail-end salmon fillets
- Place under the grill (broiler) for 2 minutes.
- Meanwhile, in a small bowl, mix the oil, sesame oil, light soy sauce, dark soy sauce, garlic powder, black pepper and light brown sugar.1 tablespoon neutral oil, 1 tablespoon sesame oil, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, 3 tablespoons light brown sugar
- Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).
- Place under the grill (broiler) and cook for a further 4-6 minutes, basting two or three times, until just cooked.
- While the salmon is cooking, make the greens. Heat the sesame oil in a large frying pan (skillet) or wok over a medium-high heat.2 tablespoons sesame oil
- Add the pak choi, spring onions, garlic, chillies and soy sauce and fry, tossing everything together, until the pak choi and spring onions soften (about 3-4 minutes).400 g (14 oz) Pak Choi, 1 bunch spring onions (scallions), 2 cloves garlic, 2 red chillies, 2 tablespoons dark soy sauce
- Arrange the salmon and stir-fried greens on plates and top with sesame seeds.1 tablespoon sesame seeds
Video
Notes
Tip: Swap out the pak choi and spring onions for your favourite quick-cook vegetables – such as mangetout, peppers, spring greens or kale.
Nutrition
Calories: 449kcal | Carbohydrates: 16g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 1151mg | Fiber: 2g | Sugar: 12g
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