It can be hard to adjust back to a healthy routine after all of the Christmas indulgences, which is why I rustled up this delicious dish this week. It’s the perfect balance of rich flavours but fresh, healthy ingredients. The dark soy and honey, used to glaze the beautiful salmon, gives a phenomenal rich flavour. From the taste alone, you would be led to believe this dish couldn’t be healthy for you. But the sweet marinade is perfectly balanced with the fresh, crisp greens of pak choi and edamame. Sticky basmati rice adds a warming texture, whilst freshly chopped coriander and a squeeze a lime finish the dish with a touch of zing! What’s not to like? So how do we make it I hear you ask.
Ingredients (serves 2):
- 2 salmon fillets
- 4-5 tbsp dark soy sauce
- 1 lime, quartered
- 1 small chilli
- 2 tbsp honey
- 1 garlic clove, finely chopped
- 1 thumb size piece of ginger, grated
- 1 cup/200g basmati rice
- 2 pak choi, roughly chopped
- 1 bunch fresh coriander, roughly chopped
- Sesame seeds to serve
- Begin by placing the basmati rice on to cook, following packet instructions.
- Heat a tablespoon of rapeseed oil in a frying pan on a medium heat. Add the chilli, garlic and ginger and fry for a minute. Add the soy sauce, honey and the juice and zest from two quarters of the lime. Reduce the heat slightly and simmer for 2-3 minutes until reduced and thickened.
- Meanwhile in a separate pan fry the salmon by searing for a minute or two on both sides on a medium heat in a little oil.
- Steam the pak choi for 2-3 minutes until softened.
- Serve by spooning the basmati rice into a bowl, place the salmon on top and pour over the dark soy sauce. Add the pak choi and garnish the whole dish with sesame seeds, coriander and the juice from the remaining two halves of lime.