Soy Glazed Salmon Recipe

By Kitchen Sanctuary

Ingredients

4 tail-end salmon fillets (the wider, flatter salmon fillets)
1 tablespoon neutral oil ((I like to use avocado oil))
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
¼ teaspoon garlic powder
¼ teaspoon black pepper
3 tablespoons light brown sugar
2 tablespoons sesame oil
400 g (14 oz) Pak Choi (leaves separated, rinsed and dried)
1 bunch spring onions (scallions) (trimmed)
2 cloves garlic (peeled and minced)
2 red chillies (sliced)
2 tablespoons dark soy sauce
1 tablespoon sesame seeds

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Preheat the grill (broiler) to high.

Place the salmon fillets, skin-side up on a grill tray lined with foil.

Place under the grill (broiler) for 2 minutes.

Meanwhile, in a small bowl, mix the oil, sesame oil, light soy sauce, dark soy sauce, garlic powder, black pepper and light brown sugar.

Turn the salmon over and drizzle the glaze over the salmon (don't worry about the sauce pooling on the tray).

Place under the grill (broiler) and cook for a further 4-6 minutes, basting two or three times, until just cooked.

While the salmon is cooking, make the greens. Heat the sesame oil in a large frying pan (skillet) or wok over a medium-high heat.

Add the pak choi, spring onions, garlic, chillies and soy sauce and fry, tossing everything together, until the pak choi and spring onions soften (about 3-4 minutes).

Arrange the salmon and stir-fried greens on plates and top with sesame seeds.