Glazed Salmon and Garlic Greens from Kitchen Sanctuary Quick and Easy

Glazed salmon and garlic greens
By Erin Brown
Related Categories: Cookbook Confidential

“This Chinese-inspired salmon and greens dish makes a tasty lighter meal with only 10 minutes cooking time. If you wanted to bulk it out, serve with rice or noodles too. If there’s any of the salmon glaze left on the grill tray after cooking, be sure to drizzle it on top – we don’t want any of that lovely sauce going to waste.” Nicky Corbishley, author of Kitchen Sanctuary Quick and Easy

Salmon

4 tail-end, skin-on salmon fillets

(the wider, flatter salmon fillets)

1 tablespoon oil

1 tablespoon sesame oil

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

3 tablespoons light brown sugar

1 tablespoon sesame seeds, to serve

Greens

2 tablespoons sesame oil

400g (14oz) pak choi (bok choi),

leaves separated, rinsed and dried

a bunch of spring onions

(scallions), trimmed

2 garlic cloves, peeled and minced

2 red chillies, sliced

2 tablespoons dark soy sauce

Preheat the grill (broiler) to high.

Place the salmon fillets, skin-side up on a grill tray lined with foil. Place under the grill for 2 minutes.

Meanwhile, in a small bowl, mix together the oil, sesame oil, light soy sauce, dark soy sauce, garlic powder, pepper and sugar.

Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray). Place under the grill and cook for a further 4–6 minutes, basting two or three times, until just cooked.

While the salmon is cooking, make the greens. Heat the sesame oil in a large frying pan (skillet) or wok over a medium–high heat. Add the pak choi, spring onions, garlic, chillies and soy sauce and stir-fry, tossing everything together, until the pak choi and spring onions soften (about 3–4 minutes).

Arrange the salmon and stir-fried greens on plates and top with sesame seeds.