Sticky soy and honey roasted salmon with greens recipe
This easy, flavourful dish is perfect for a quick midweek dinner. If you’re serving fewer people, make the full quantity and enjoy any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick-cook noodles.
Ingredients
For the greens- 200 g Tenderstem broccoli
- 125 g asparagus spears
- 200 g sugar snap peas
- 200 g frozen peas
- 1 tsp sea salt flakes
- 1 tbsp sesame oil
- 4 salmon fillets
- 0.5 tbsp good-quality soy sauce
- 0.5 tbsp sesame oil
- 0.5 tbsp honey
- 1 piece of ginger (approx 6cm/2.3in), grated
- 1 lime, juice only
- 1 tbsp sesame oil
- 3 spring onions, finely chopped
- 1 handful peanuts, roughly chopped
- 1 red chilli, finely sliced
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/392°F/gas mark 6.
- Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.
- Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin.
- Put the salmon fillets in around the vegetables. Mix the soy, sesame oil and honey, and spread this over each fillet.
- Roast for 20–25 minutes until the salmon is cooked through.
- Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together.
- Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.
The Quick Roasting Tin by Rukmini Iyer is published by Square Peg and available now.
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