For a healthy and delicious dinner, try this speedy Asian-inspired salmon recipe.
With freshly cooked rice and a sweet and sticky soy dressing, this spicy salmon dish from Neff Kitchens will leave your taste buds tingling for more!
Prep: 15 minutes
*Allergens highlighted in bold.
- 4 skin-on salmon fillets
- 2 cloves of garlic, peeled and minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Pinch of black pepper
- 1 tbsp brown muscovado sugar
- 3 tbsps honey
- 400 g cooked basmati and wild rice
- 80 g baby salad leaves
- 1 tsp sesame seeds
- 1/4 tsp chilli flakes
- 1 fresh chilli, thinly sliced
- A small bunch of coriander, roughly chopped
- Lime slices
Preheat your oven to 200°C / NEFF oven to CircoTherm® 170°C.
Place the salmon in a bowl. In a separate bowl, mix together the garlic, soy sauce, sesame oil, pepper, sugar and honey. Spoon the mixture over the salmon, then cover and allow to marinate for 10 minutes.
Remove the salmon from the marinade and place skin-side-down on a non-stick baking tray. Drizzle a tablespoon of the remaining marinade over each salmon fillet.
Place in the oven and cook for 12-14 minutes until the salmon is just starting to caramelise on the top. Remove from the oven.
Serve in four bowls along with the rice and salad leaves. Top with sesame seeds, chilli flakes, sliced chillies, coriander and lime slices.