Baked honey-soy salmon

salmon on a bed of asparagus

I have heard people complain about how they would love to eat more healthily but simply don’t have the time or energy to slave away in the kitchen—especially after a long day at work. I can totally identify with this. There are days when I get home in the afternoon and just don’t have any energy. But one can’t live on a steady diet of pre-packaged, processed food. And don’t get me started on take-aways! Don’t get me wrong, I am nowhere near militant when it comes to food. I think that everyone needs to decide for themselves what works for them. I am, however, a firm believer in giving your body good quality fuel so that it can operate at its best. That being said, there are days when even I can’t be bothered to get fancy in the kitchen. That’s when a dish like this comes in handy. It takes a short time to prepare and tastes so delicious. Its nutritional value is also off the charts. Everyone knows how healthy salmon is and when served on a bed of asparagus, you can’t go wrong with this one.

This recipe makes 2 portions, but it is a light meal. If you would like something a little more substantial, add more vegetables to accompany it.

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Ingredients:

200 grams of salmon steaks

A bunch of asparagus

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 teaspoon of grated garlic

1 teaspoon of grated ginger

2 spring onions, chopped (both green and white parts)

1 teaspoon of honey

1 ½ teaspoons of rice wine vinegar (white wine vinegar also works)

1 tablespoon of sesame seeds

Olive oil

A squeeze of lemon juice

How to make it:

Put the chopped spring onion, soy sauce, oyster sauce, garlic, ginger, vinegar and honey in a Ziploc bag and mix. Next, place the salmon steaks in the bag, seal it, and gently massage it until the steaks are fully coated in the marinade. Let the salmon steaks marinate for 10 minutes, before placing them on a baking tray. Spoon over the remaining marinade.

Bake the steaks in a preheated oven at 160˚C oven for 15 to 20 minutes depending on the thickness. You will want the centres of the steaks to still be a relatively bright pink as opposed to pale pink. Salmon should not be over cooked as it will become dry.

When the steaks are cooked, take them out of the oven and serve on a bed of blanched asparagus which has been drizzled in a little olive oil and a squeeze of lemon juice. Top with some sesame seeds to garnish.

Et Voila!

salmon + asparagus

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