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Pan-Seared Salmon with Ginger-Soy Glaze and Stir-Fried Vegetables
Pan-seared salmon glazed with ginger, garlic, soy sauce, rice vinegar, honey and sesame oil, alongside stir-fried broccoli and red pepper finished with spring onions and remaining glaze.
- 280 g salmon fillets
- 20 g fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 150 g broccoli florets
- 1 medium red pepper
- 2 stalks spring onions
- 2 cloves garlic cloves
- 1 tbsp vegetable oil
- 150 g white rice
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Add to a shopping listHow the shopping list works →- Step 1
Cook white rice according to package directions; set aside.
- Step 2
Prepare the glaze: mince ginger and garlic, then whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
- Step 3
Heat vegetable oil in a large frying pan over medium-high heat. Pat salmon dry with paper towels and place skin-side up in the pan. Cook for 4 minutes until skin is crispy.
- Step 4
Flip salmon, pour half the glaze over it, and cook for another 3-4 minutes until cooked through. Transfer to a plate.
- Step 5
In the same pan, add broccoli florets and diced red pepper. Stir-fry for 4-5 minutes until tender-crisp.
- Step 6
Add sliced spring onions and remaining glaze to the vegetables, tossing to coat. Cook for 1 minute.
- Step 7
Divide rice between two bowls, top with salmon and stir-fried vegetables, and drizzle with any pan juices.
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