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
2
Zucchini
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Soy Sauce Mix
1 packet
Ginger Paste
1
Baby Broccoli
Utensils
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. • 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.
• Wipe out frying pan and return 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 fish 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 to serve. Enjoy!
