Honey Soy Salmon

Ingredients

• 70ml dark soy sauce
• 80g honey
• 1.5 tbsp sesame oil
• 1 tbsp white wine vinegar
• 2 garlic cloves grated
• 1 tsp fresh ginger grated
• 4 x salmon fillets
• 300g jasmine rice
• 1 broccoli head
• 2 spring onions sliced
• 1 tbsp sesame seeds
• 1 lime juice
• 1 tsp cornflour

Method

1. Make the glaze and marinate the salmon

   Whisk the dark soy sauce, honey, sesame oil, grated garlic, grated ginger and white wine vinegar in a bowl. Spoon 2 tablespoons over the salmon and turn to coat. Leave to marinate for 10 min, keeping the rest of the glaze separate.

2. Cook the rice

   Rinse 375ml (about 300g) of jasmine rice in cold water three times until the water runs mostly clear. Drain, then add to a saucepan with 600ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until water is fully absorbed. Do not lift the lid while it cooks. Remove from heat and leave covered until ready to serve.

3. Heat the oven

   While the salmon marinates, heat the oven to 200°C and line a baking tray with baking paper or foil.

4. Bake the salmon

   Arrange the salmon skin-side down on the tray. Bake for 12–15 min depending on thickness until just opaque in the centre and the edges are starting to caramelise.

5. Cook the broccoli

   Meanwhile steam or boil the broccoli for 5 min until tender with a little bite, then drain if boiled. While it cooks, slice the spring onions.

6. Thicken the glaze

   Pour the reserved glaze into a small pan with 2 tbsp water and set over medium heat. While it comes up to the boil, mix the cornflour with 1 tbsp cold water in a small cup. Stir the cornflour mixture into the boiling glaze and simmer for 30–60 seconds until glossy and slightly thickened.

7. Glaze and garnish the salmon

   Drizzle the thickened glaze over the salmon and scatter with the sliced spring onions and sesame seeds.

8. Serve with the rice and broccoli

   Serve with the rice and broccoli, spooning over any extra glaze. Squeeze over the lime juice.

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