Recipe: Sticky soy citrus baked salmon

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

Ingredients for zesty sticky soy citrus baked salmon

Serves 2

  • 2 salmon steaks

For the glaze:

  • 3 dsp soy sauce
  • 2 dsp honey
  • Juice from ½ orange
  • 1 dsp 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).

Surrogacy is a method through which couples opt for when all the other hopes are lost. It is method through which another woman carries and gives birth to a baby for the couple who want to have a...

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