Just a very short and to the point post – Sticky Salmon with Chinese Greens.
I got th recipe from BBC Good Food (I seem to get all my recipes from there at the moment). And although it’s not a dish that will blow your mind* or that you may want to serve when your entertaining husband’s boss, but for a quick mid-week meal – its pretty damn good.
After the excess that was Christmas, and with the vague notion that I do have a wedding dress to fit into one day…I have been trying to eat healthier and lighter meals for dinner. So, I have been looking for dishes that hold back on the carbs, include a little bit of protein and a whole lot of vegetables – this seemed to fit the bill.
Please ignore the fact that already a fork full of salmon has disappeared – sometimes I forget that I am a ‘budding’ food blogger and I just want to eat my dinner!
Sticky Salmon with Chinese Greens – 4 People
- 4 skinless salmon fillets, 150 g each
- 3 tblsp oyster sauce
- 2 tblsp teriyaki sauce
- 1 tblsp honey
- 1 tblsp oil (mixed vegetable and sesame seed oil)
- 1 tblsp finely grated ginger
- 1 garlic clove, finely sliced
- 1 red chili, deseeded and finely sliced
- 500g mixed green vegetables – broccoli, bak choy and sugar snaps
Heat oven to 200 C
Mix together the oyster sauce, teriyaki sauce and honey. Place the salmon on a baking tray and brush over the sauce on the fillets.
Roast for 8 – 10 mins until glazed or just cooked through. Set aside.
Heat the oil in a wok and fry the ginger, garlic and chili for 1 minute. Stir fry the broccoli or any other harder veg for 3 mins, before adding the leafy vegetables and cooking for a further 1-2 minutes.
Stir in the rest of the sticky sauce, heat through and then serve the vegetables with the fish.
*Now that I’m writing this, I realised that I didn’t have fresh ginger nor fresh chilli which could account for the fact that it wasn’t ‘mind blowing’, not to mention a very sorrowful collection of vegetables.