Recipe: Soy Glazed Salmon With Stir Fried Greens
A quick and easy dish, perfect for a midweek dinner :).
Vegetables can be changed to your preference
- 3 garlic cloves
- 1 thumb-sized piece ginger (grated)
- 1 lime
- 100 g green beans (trimmed)
- 2 tbsp red wine vinegar
- 200 g tender stem broccoli
- 2 red chillies
- 150 g sugar snap peas
- ½ tbsp brown or palm sugar
- 1 tbsp honey
- 4 tbsp sherry vinegar
- 6 tbsp soy sauce
- 2 salmon fillets
To make the marinade, in a bowl, combine 2 tbsp soy sauce, 1 red chilli (thinly sliced), grated ginger, garlic cloves (minced), 3 tbsp sherry vinegar, honey, brown sugar (or palm sugar if available) and red wine vinegar.
Place the salmon into the bowl and coat in the marinade. Cover in cling film and leave to marinate for around 30 minutes to an hour.
Preheat oven to 180 degrees.
Line a baking tray with oil, remove the salmon fillets from the marinade and place into the centre of the tray.
Scrunch up the foil around the salmon to create a 'well' of sorts. Pour the marinade over the salmon, reserving a couple of tablespoons for use later.
Place into the oven and cook for around 12-15 minutes.
Whilst the salmon is cooking, place a wok over a high heat.
Combine the remaining soy sauce, sherry vinegar, lime zest, lime juice and the remaining chilli (finely sliced).
Trim the vegetables, where required, and add into the wok. Throw in the soy mixture and cook on high until the vegetables are tender.
Mangetout/sugar snap peas take very little cooking so add these in towards the end of the cooking time.
Cook according to taste.
Once the salmon has cooked, remove from the oven and allow to rest for a few minutes.
Arrange the vegetables in the centre of two plates, top with the salmon and brush over any remaining marinade.
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