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Soy-glazed salmon

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 1/2 cup (125 ml) soy sauce
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 1/3 cup (80 ml) lime juice
  • 4 × 180g salmon fillets
  • 2 tablespoons peanut oil
  • 2 cloves garlic, crushed
  • 150g snow peas, trimmed
  • 1 red capsicum, sliced
  • 1 tablespoon soy sauce, extra
  • 300g English spinach leaves

Method

1. Whisk together the soy sauce, honey, ginger and lime juice. Place the salmon fillets in a shallow non-metallic dish and pour onthe marinade. Rub the marinade into both sides of the fillets and leave for 8 minutes.

2. Cook the salmon fillets under a hot grill, basting with the marinade, for 8–10 minutes on one side only, or until the fish cooks through and is blackened on top.

3. Meanwhile, heat a wok over medium heat, add the oil and swirl to coat. Add the garlic and stir-fry for 30 seconds without browning.

4. Increase the heat and add the snow peas and capsicum and stir-fry for 2 minutes. Add the extra soy sauce and the spinach and stir-fry for 1–2 minutes, or until the spinach has wilted. Serve the salmon on a bed of the vegetables.

Main ingredient:
Fish, Peas
Cuisine:
Japanese
Course:
Lunch, Dinner, Main-course
Occasion:
Midweek dinner, Dinner Party, Family meals

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