Soy-Ginger Glazed Salmon
with Garlicky Stir-Fried Greens
Let's keep things light and bright with some garlicky baby broccoli and zucchini and then take it up a notch with some soy-ginger glazed salmon. It's equally fresh, flavourful and mighty!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Zucchini
1
Baby Broccoli
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 tbs
brown sugar
Utensils
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice zucchini into sticks. Finely chop garlic.
• In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove pan from heat and add the soy ginger mixture, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide soy-ginger glazed salmon and garlicky stir-fried greens between plates.
• Spoon over any remaining glaze from the pan. Enjoy!
