My (melt in your mouth) Honey Glazed Salmon.

Now, I wanted to create an Asian inspired dish that didn’t taste like an average version of Wagamamas or Busaba (FYI, you have to go here, the prawn crackers are GF and are amazing 🙂 ) . I swear so many people shy away from cooking a lot of Asian dishes incase they don’t live up to expectation. If I may say so myself, I feel like I kind of nailed this dish, through total fluke, and a little bit of help from one of my favourite bloggers/cooks.
I found Deliciously Ella’s Coconut Rice recipe in her brand new cookbook and decided to use that as my base/starting point for my dish. I find that cooking totally from scratch, following zero guide can often be quite daunting. If you feel the same, try following a recipe for part of the dish, and experiment with your own ideas for the rest.
Deliciously Ella’s Coconut Rice (I used half of her measurements)

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500g short-grain brown rice
400ml can of coconut milk 
Juice of 2 limes
Generous sprinkling of salt 

Put the rice into a pan. Add the coconut milk, lime juice, salt and 800ml of boiling water. Stir well and cover the pan. 

Bring to the boil, then reduce the heat to a simmer and cook for about 45 minutes, or until perfectly cooked.

 

My Honey Glazed Salmon
2 Salmon fillets

1 tbsp. Honey

2 tbsp. Sesame oil

1 tbsp. of Tamari (GF Soy Sauce)

Half a Red chilli, thinly sliced

1 Knob of fresh Ginger, grated

Black and White Sesame seeds

*Green beans for the side

 

Recipe-
  1. Preheat the oven to 180 ‘C
  2. For the salmon marinade, combine (in a flat bowl/ceramic baking tray) the honey, sesame oil, tamari, red chilli and ginger. Add the salmon fillets skin side down and spoon over some of the marinade to dress the salmon. Leave aside to marinate.
  3. While the salmon is resting, follow the coconut rice recipe above and leave to boil for the given time.
  4. Back to the salmon. Line a backing tray with tin foil and place the two pieces of salmon skin side down, leaving some of the marinade in the bowl for later. Cook for 10 minutes.
  5. Prep your green beans ready to boil.
  6. After 10 minutes is up, take the salmon out the oven, turn over so it’s skin side up and dress with the rest of the marinade. Cook for a further 10 minutes.
  7. Meanwhile, boil the green beans in a pan until cooked, still with a bit of crunch.
  8. Once the 10 minutes is up, take the salmon out the oven and serve on a plate, dress with the remaining marinade and sprinkle with the sesame seeds.
  9. Once the rice is cooked, serve up with the salmon and green beans.

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There you have it, Honey Glazed Salmon with Coconut Rice. It tastes like Miso glaze and I must admit, it melted in my mouth. The critics (my boyfriend) rated it a solid 10/10, and said he would pay a good £11.50/ £12 for the dish in a restaurant. I’m hoping that would be the price just for the salmon on it’s own and the rice and green beans would be added extras. Get your pennies out matey!
Sopha x

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