Soy & Honey Salmon

Sweet sticky salmon for a healthy heart, brain and bones

Serving two, this is a classic Japanese blend of Tamari soy, honey blossom and ginger to infuse the salmon.

As an oily fish, salmon is rich in omega-3 fatty acids, in fact it is one of the best sources of the long-chain varieties EPA and DHA. These fatty acids are essential nutrients, as our bodies can't create them, and must get them from a dietary source. They have multiple health benefits, including improving blood flow through the arteries, lowering blood pressure, and decreasing inflammation.

Salmon is also full of protein, selenium, potassium and B vitamins, so it helps improve bone, brain and heart health, as well as thyroid function.

Pairing it with lip-smacking caramelised new potatoes means you get a double dose of potassium, as well as a host of other nutrients, including calcium, iron and phosporus.

Potatoes are easily digested and one of the best sources of starch, or slow release carbohydrates so they help maintain blood sugar levels.

Both salmon and potatoes are also good for 'oiling' joints, so they can help with conditions such as rheumatism.

Heart-healthy spring onions are bursting with vitamins from C to K, as well as containing a whole host of minerals. They help prevent infection, improve bone health and digestion, and are a good source of carotenoids like lutein and zeaxanthin which help maintain our eyesight.

The crunchy miso glaze is not only bursting with umami flavours, it's also rich in zinc and manganese, and despite a high sodium content, lowers the risk of heart problems.

Soy is the only complete non-animal protein, containing eight of the essential amino acids, whilst honey is known as 'nature's medicine' due to its myriad health benefits, making it an excellent choice of natural sweetener.

Finally Yasai sauce is a combination of nutritious vegetables including carrots and cabbage, and garlic and ginger, which are both anti-flammatory and good for the heart and blood, among other traits.

Serve with sweet and sticky pak choi leaves (also known as Bok Choy) as a low calorie, vitamin-enriched accompaniment.

Click here to buy the spices from SimplyCook.

Ingredients

8 small new potatoes

2 salmon fillets

2 Pak Choi, roughly chopped

2 spring onions, finely sliced

Yasai sauce, SimplyCook

Soy & honey, SimplyCook

Miso glaze, SimplyCook

Method

Boil the potatoes in a non-stick pan for 10 minutes, then drain and put them aside to steam-dry in a colander

Meanwhile, put the salmon llets (skin side down) on a lined baking tray and spoon half of the Soy & Honey sauce onto them, rubbing it into the esh

Turn the grill onto high heat and cook the salmon for 6-8 minutes, or longer depending on the thickness of the llets

Turn off the grill and spread the rest of the Soy & Honey sauce over the salmon. Keep warm in the oven

Mix the Miso Glaze with 1 tbsp water and 1 tsp sugar in a bowl

Heat 1 tbsp oil over high heat in your potatoes pot and fry the potatoes for 2-3 minutes

Turn down the heat to low and then add your Miso Glaze sauce, stirring quickly to coat them and stop them from sticking. They should bubble a bit, and they're done when a caramelised, crisped brown crust forms

Heat 1 tbsp oil in pan over medium-high heat and stir-fry the pak choi for 2 minutes. Add the Yasai Sauce and stir-fry for 1 more minute

Serve the salmon with some potatoes and pak choi on the side with spring onions sprinkled on top

Share this Article: