Quick glazed salmon
Ingredients
- 1/4 cup (80ml) soy sauce
- 4 tbsp brown sugar
- 3 salmon fillets
- 2 cups basmati rice
- coriander leaves and lime wedges, to serve
Method
-
Mix the soy sauce and brown sugar together and cut the salmon into chunks.
-
Gently toss the salmon in the sauce and set aside for a couple of minutes.
-
Pour the rice into a saucepan and cover with three cups of cold water, bring this to the boil then reduce heat to low. Cover and cook for 12-14 minutes.
-
Set your oven’s grill to medium high and line a baking tray with baking paper.
-
Place the salmon pieces on this (reserving the marinade) and pop the tray under the grill for about 6 minutes, or until the salmon looks just caramelised on top but nice and pink inside.
-
While the salmon cooks, tip the reserved marinade into a small saucepan and bring to a gentle simmer, reduce for a minute or so and set aside.
-
To serve, spoon rice into bowls, top with the salmon pieces and drizzle with the reduced marinade. Top with coriander leaves and serve with a wedge of lime.
Related
Comments
Recipe Info
Tip: This goes really well with some flash fried garlic snowpeas – just heat a tablespoon of peanut oil and throw in a few handfuls of trimmed snowpeas. To finish off, add two cloves of crushed garlic to the pan and cook for 1 minute, then serve.
You could add a few tender corn kernels to the rice or steam some Asian greens to serve on the side.
You could add a few tender corn kernels to the rice or steam some Asian greens to serve on the side.