Name: Honey and soy glazed salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1/2 cucumber julienned; 1 red pepper small, chopped; 2 spring onions finely diced; radishes pink, thinly sliced; 1 avocado oil or ground nut oil; 1 tsp sesame oil; 1 vinegar rice wine; 1/2 tsp castor sugar; 1/2 tsp poppy seeds; 1/2 tsp sesame seeds black; salt and freshly ground black pepper to taste; 4 salmon; 1/2 tsp coriander ground; 1 dried chilli flakes; lime zest only; 2 tsp honey; 2 soy sauce light; limes juice only; sea salt flakes; micro herbs to garnish

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Ingredients (20)

Salad:

1/2	cucumber — julienned
1	red pepper — small, chopped
2	spring onions — finely diced
	radishes — pink, thinly sliced

DRESSING:

1	avocado oil — or ground nut oil
1 tsp	sesame oil
1	vinegar — rice wine
1/2 tsp	castor sugar
1/2 tsp	poppy seeds
1/2 tsp	sesame seeds — black
	salt and freshly ground black pepper — to taste

SALMON:

4	salmon
1/2 tsp	coriander — ground
1	dried chilli flakes
	lime — zest only
2 tsp	honey
2	soy sauce — light
	limes — juice only
	sea salt — flakes
	micro herbs — to garnish

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Method:

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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