Honey Soy and Mustard Salmon with Greens and Wedges
Preparation time: 10 minutes
Cooking time: 45 minutes
Nutrition: Per serving
A light and vibrant fish dish with an Asian honey mustard dressing.
4 fillets of salmon (each fillet is approximately 110g)
3 tbsp pure clear honey
2 tbsp reduced salt soy sauce
2 tbsp wholegrain mustard, heaped
200g broccoli spears
80g frozen peas
2 handfuls of spinach
2 stalks spring onion
6 medium-sized starchy potatoes, with skin
2 tbsp sunflower oil / cooking oil spray
1 tsp olive oil
Rosemary, fresh or dried
Paprika powder to season
Preheat the oven to 190°C. Cut the potatoes into wedges and boil them for 5 minutes to soften. Then drain and place on a baking tray, spray some cooking oil or drizzle up to 2 tablespoons of sunflower oil, sprinkle some dried or fresh rosemary and some paprika powder and place in the oven for 35 minutes.
Meanwhile prepare the sauce in a small bowl, adding together the mustard, soy sauce, honey and 100ml water. Boil the broccoli spears and peas in one small pan for 3 minutes and cook the spinach leaves in a separate pan in ½ tsp of olive oil. Cut the spring onions into 5cm chunks and thinly slice them to create long sticks. Leave the vegetables aside.
Use the other ½ teaspoon of olive oil to pan fry the salmon fillets in a non stick pan. Leave to cook for 15 minutes with the lid on turning the salmon over half way through. Turn them back onto their skin, and in the last minute pour the sauce mixture over the fillets and add half the spring onions to the mixture in the pan.
Lay down the broccoli spears, spinach and peas in the centre of the plate, carefully place the salmon fillets on top of them, pour a bit of the sauce, and decorate around the plate with the potato wedges. Finally top the salmon with the other half of fresh spring onion.