Soy-Glazed Salmon with Steamed Rice & Peas
Ingredients
- 2 Salmon Fillets about 120–150 g each
Rice
- 1 cup Basmati rice 1 cup
- 120 g frozen peas thawed
- 2 spring onions finely chopped
Marinade
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp ginger ginger finely grated
- 1 garlic crushed
Instructions
Marinate the salmon
- In a small bowl, mix the soy sauce, honey, rice wine vinegar, ginger and garlic.
- Place the salmon fillets in a shallow dish and spoon over the marinade. Leave for 10–15 minutes, turning once.
Cook the rice
- Rinse the rice until the water runs clear. Cover with plenty of cold water and soak for 20–30 minutes. Drain well before cooking.
- Cook with 1 ¾ cups water and a pinch of salt. Bring to the boil, cover, lower the heat and simmer for 10–12 minutes. Remove from the heat and rest, covered, for 5 minutes.
Cook the peas
- Boil or steam the peas for 2–3 minutes until just tender. Drain and set aside.
Cook the salmon
- Heat a non-stick frying pan over medium heat. Add the salmon (skin-side down if it has skin) and cook for 3–4 minutes. Turn, pour in the remaining marinade and cook for a further 2–3 minutes, spooning the glaze over the fish until glossy and just cooked through.
Serve
- Fluff the rice with a fork and divide between plates. Add the peas, spoon over any extra glaze. Finish with the sliced spring onions.
- Optional extras: a squeeze of lime, a drizzle of sesame oil, or a pinch of chilli flakes for heat.
Nutrition
Calories: 1335kcalCarbohydrates: 185gProtein: 91gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 187mgSodium: 3276mgPotassium: 2324mgFiber: 8gSugar: 19gVitamin A: 11772IUVitamin C: 19mgCalcium: 161mgIron: 7mg
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