Recipe: Sticky soy citrus baked salmon
The ideal first meal after giving birth
When it comes to cooking meals after having a new baby, flexibility is key. This sticky soy salmon can be either baked or fried, eaten with one hand, and can be enjoyed either hot or cold – great if you get distracted.
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
- 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.
- Line a roasting tin with greaseproof paper and lightly oil. Place the salmon skin-side down and spoon the glaze over.
- 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.
- 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).
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