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4 Servings
INGREDIENTS
Salmon
4 salmon fillets (skin on)
¼ tsp salt
¼ freshly ground black pepper
50g black sesame seeds
2 tsp sunflower oil
Honey-soy greens
1 tbsp sunflower oil
1 tbsp unsalted butter
300g tenderstem broccoli, trimmed
150g sugarsnap peas
400g Pak Choi
2 cloves minced garlic
1 tsp minced ginger
3 tbsp dark soy sauce
3 tbsp honey
Allergens are marked in bold
Step 1
Preheat the oven to CircoRoast 180°C with low added steam, and line a roasting tray with non-stick foil. Sprinkle all sides of the salmon with the salt and pepper. Pour the sesame seeds onto a plate, and press the top and sides of the salmon onto the plate – so the non-skin sides are covered in sesame seeds.
Step 2
Place the salmon fillets on the baking tray and drizzle on the oil.
Place in the oven (skin side on the foil) for 10-11 minutes – until the salmon is just cooked through. Then remove from the oven and allow to rest for 2 minutes.
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Step 3
While the salmon is cooking, make the honey-soy greens. Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
Step 4
Add the broccoli to the pan and cook for 3 minutes, until the broccoli starts to soften, stirring often. Add the sugarsnap peas and cook for a further 2 minutes, stirring often. Add the pak choi, garlic and ginger to the pan and toss together. Cook for 1 minute. Add the soy sauce and honey and stir together to coat the vegetables.
Step 5
Divide the green vegetables between four plates and drizzle over the honey-soy sauce.
Top each plate with a salmon fillet and serve.