Sticky Soy-Honey Salmon with Rice
Salmon fillets glazed with a sticky soy-honey-ginger reduction, blistered under the grill until the surface caramelises, served over jasmine rice with broccoli. 20 minutes, restaurant-quality.
20 minEasy~606 kcal / servingJapanese
Contains fishContains soyContains sesame
Nutrition
606 kcal
Calories
47 g
Protein
56 g
Carbs
22 g
Fat
Estimated, per serving
Good to know
Contains fishContains soyContains sesame
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- 2 cloves Garlic
- 1 tsp Sunflower oil
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger
- 1 tsp Sesame oil
- 3 tbsp Honey
- 3 tbsp Soy sauce
- 150 g Broccoli florets
- 1 stalk Spring onion
- to taste Salt
- 1 tsp Sesame seeds
- 75 g Jasmine rice
Instructions
- Rinse the rice. Combine with 150ml water and pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Heat the grill to high. Line a baking tray with foil and brush lightly with oil.
- Mix the soy sauce, honey, rice vinegar, grated ginger, minced garlic and sesame oil in a small bowl.
- Pat the salmon fillets dry. Lay skin-side down on the tray. Brush generously with half the glaze.
- Grill for 4 minutes. Brush with more glaze. Grill another 4 minutes — the surface should be deeply caramelised and sticky, the centre just opaque. Watch close — honey burns fast.
- Meanwhile, steam the broccoli florets in a steamer or microwave 4 minutes until just tender.
- Plate the rice in bowls. Lay the salmon on top, broccoli alongside. Spoon any remaining glaze from the tray over the salmon. Scatter sesame seeds and sliced spring onion.
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