Recipe: Sticky soy citrus baked salmon

This dish is big on flavours, packed with protein and easy on the tummy. Make a double batch of glaze in advance and keep in a jar in the fridge for few days; it’s just as good with chicken or can be used as a stir-fry sauce.

Serve with rice, cooked according to packet instructions, and an avocado salad.

Ingredients for zesty sticky soy citrus baked salmon

Serves 2

• 2 salmon steaks

For the glaze:

• 2tbsp soy sauce
• 1 1/2tbsp honey
• Juice from ½ orange
• 1tbsp rice vinegar or white wine vinegar
• 1 clove garlic, peeled
• ½ cm slice ginger

Method

1. Place all the ingredients for the glaze into a small pan and gently simmer until reduced by a third and having the consistency of runny honey. Discard the garlic and ginger slice.
2. Line a roasting tin with greaseproof paper and lightly oil. Place the salmon skin-side down and spoon the glaze over.
3. Roast at 200°C fan/gas mark 6 for 12-15 minutes. Alternatively fry in a little oil over a medium heat for two to three minutes each side. Pour the glaze over halfway through cooking the second side.
4. Once cooked, use a fish slice to lift the salmon off the skin, leaving it stuck to the paper, and serve with rice and an avocado salad (optional).