Honey Soy Glazed Salmon

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 tbsp regular soy sauce or tamari

2 tbsp apple cider vinegar (or rice wine vinegar or fresh lime juice)

2 tbsp honey (or brown sugar)

2 tsp freshly minced garlic

1 tsp freshly minced ginger

4 salmon fillets, skin on

½ tsp salt

½ tsp cracked black pepper

1 tbsp olive oil

2 cups (370 g) cooked jasmine rice

1 cup (200 g) frozen edamame beans, thawed as per packet instructions

2 Lebanese (Persian/short) cucumbers, sliced

1 tbsp sesame seeds

4 tbsp spicy mayonnaise (or plain whole-egg mayonnaise)

Directions

Sauce

Combine the sauce ingredients in a small bowl.

Salmon

Sprinkle the salmon fillets with salt and pepper.

Heat the olive oil in a large frying pan (ideally non-stick) over medium heat. Cook the salmon for 4 minutes, skin-side down first. Flip and cook for a further 3 minutes.

Add the sauce to the pan. Cook for 1–2 minutes, basting the salmon all over with the sauce continuously, using a spoon, until the sauce becomes sticky and begins to glaze the salmon.

Serve

Divide the rice, edamame beans and cucumber among four bowls. Add the salmon and sticky sauce to each of the bowls, then top with sesame seeds and drizzle of spicy mayonnaise.

Nutrition

• Serving Size: a bowl
• Calories: 864
• Total Fat: 35.2 g
• Saturated Fat: 5.6 g
• Trans Fat: 0.1 g
• Cholesterol: 207.8 mg
• Sodium: 908.7 mg
• Total Carbohydrate: 42.9 g
• Dietary Fiber: 2.2 g
• Total Sugars: 11.2 g
• Protein: 95.5 g