Honey and soy glazed salmon

Recipe from: 05 February 2015
recipes, fish, seafood, salmon, salad

Ingredients 23
Servings 4
Time 00:20

Ingredients

  • SALAD:
  • 1/2
    cucumber, either finely julienned or spaghetti stripped
  • 1
    small sweet red pepper, cut into tiny jewel sized pieces
  • 2
    scallions, finely diced
  • several pink radishes, cut into wafer-thin rounds
  • DRESSING:
  • 1
    Tbs
    avocado oil or ground nut oil
  • 1
    tsp
    sesame seed oil
  • 1
    Tbs
    rice wine vinegar
  • 1/2
    tsp
    castor sugar
  • 1/2
    tsp
    poppy seeds
  • 1/2
    tsp
    black sesame seeds
  • salt and pepper, to taste
  • SALMON:
  • 4
    125g salmon portions
  • 1/2
    tsp
    ground coriander
  • 1
    pinch
    chilli flakes
  • zest of 1 lime
  • 2
    tsp
    honey
  • 2
    Tbs
    light soy sauce
  • juice of 1 lime
  • sea salt flakes
  • micro herbs, to finish
 

Method

00:10
 

For the salad, whisk all the dressing ingredients together until combined. Place all the prepared salad ingredients in a bowl and pour over the dressing. Toss lightly and set aside while you prepare the salmon.

Heat a pan until hot. Do not add oil to the pan as it will smoke and burn. Rather, drizzle the fish with a little flavourless nut or olive oil. Season on both sides with coriander, chilli, lime zest and sea salt flakes. Once the pan is hot, place the salmon skin side down in the pan and cook 3-4 minutes. Turn over and continue to cook until the pink flesh is opaque or done to your liking.

Drizzle with the honey, soy sauce and lime juice. Turn the salmon over so that the glaze coats the fish on all sides. Remove from the pan, cover with foil and allow to rest for a minute or two. Divide the cucumber salad between four plates, place the salmon fillet on top and finish with a handful of colourful micro-herbs.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: seafood  |  salad  |  recipes
 

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