Honey Soy Glazed Salmon

Salmon fillets cooked to perfection in an irresistible, thick, sticky, sweet sauce flavoured with soy, honey, garlic and ginger. Served with steamed jasmine rice, edamame beans, sliced cucumber and a drizzle of spicy mayonnaise.

Ingredients

Sauce:

• 2 tbsp all-purpose soy sauce or tamari
• 2 tbsp apple cider vinegar or rice wine vinegar or fresh lime juice
• 2 tbsp honey or brown sugar
• 2 tsp freshly minced garlic
• 1 tsp freshly minced ginger

Salmon:

• 4 salmon fillets, skin on
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tbsp olive oil

To serve:

• 370 g cooked jasmine rice
• 200 g frozen edamame, thawed
• 2 Lebanese cucumbers, sliced
• 1 tbsp sesame seeds
• 4 tbsp spicy mayonnaise or plain whole-egg mayonnaise

Method

1. Combine the sauce ingredients in a small bowl.
2. Sprinkle the salmon fillets with salt and pepper.
3. Heat the olive oil in a large frying pan over medium heat. Cook the salmon for 4 minutes, skin-side down first. Flip and cook for a further 3 minutes.
4. Add the sauce to the pan. Cook for 1–2 minutes, basting the salmon all over with the sauce continuously, until the sauce becomes sticky and begins to glaze the salmon.
5. Divide the rice, edamame beans and cucumber among four bowls. Add the salmon and sticky sauce to each bowl, then top with sesame seeds and a drizzle of spicy mayonnaise.

Tips

• Remove the fillets from the fridge 10 minutes prior to cooking for more even cooking.
• Skin-on fillets are easier to cook with — the skin holds the salmon together and retains moisture.
• The sauce ingredients can be mixed up to 2 days ahead and stored in the fridge.
• Cook the rice and thaw the edamame ahead of time for an even quicker meal.