Glazed Soy-Lime Salmon
with Sesame Asian Greens
- Fish
- Sesame
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
The glaze on this salmon is the perfect mix of sweet, salty and savoury, topped off with the crunch of sesame seeds. The crunch continues with a side of sesame Asian greens. Make sure to spoon over the extra glaze and serve with some extra lime for customisable tang!
Ingredients
1
Broccoli
1
Courgette
2
Asian Greens
280 g
Salmon
(Contains: Fish; )
1
Lime
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
2
Garlic
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Thinly slice courgette into sticks. • Chop broccoli (including stalk!) into small florets. • Roughly chop Asian greens. • Thinly slice garlic. • Slice lime into wedges. • Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. • In a small bowl, combine soy sauce mix, a generous squeeze of lime juice, the honey and half the sesame seeds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and courgette, tossing until softenedd, 2-3 minutes. • Add garlic, Asian greens and the remaining sesame seeds and cook until wilted and fragrant, 1-2 minutes. • Transfer to serving plates, season with salt and pepper and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add soy-lime mixture, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide soy-lime salmon between plates with sesame Asian greens. • Spoon over any remaining glaze from pan. • Serve with any remaining lime wedges. Enjoy!
