Ingredients:

  • 1/4 cup Soy Sauce (low sodium preferred)
  • 1/4 cup Honey (runny is best)
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon freshly grated Ginger
  • 3 cloves Garlic, minced finely
  • 1 teaspoon Sesame Oil (toasted)
  • 1/2 teaspoon Sriracha or Chilli Garlic Sauce (optional)
  • 4 (6-ounce / 170g) Salmon Fillets, skin on or off
  • 1 tablespoon Vegetable or Canola Oil
  • Salt and freshly ground Black Pepper (to taste)
  • 1 large bunch (about 8 oz / 225g) Broccoli Florets, cut into bite-sized pieces OR Bok Choy, roughly chopped
  • 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry thoroughly.
  2. In a small bowl, whisk together all glaze ingredients: Soy Sauce, Honey, Rice Vinegar, Ginger, Garlic, Sesame Oil, and Sriracha (if using).
  3. Lightly brush the salmon fillets with 1 tablespoon of vegetable oil and season lightly with salt and pepper. Place on the prepared baking sheet. Brush half of the prepared glaze evenly over the tops of the fillets.
  4. Bake the salmon for 8 minutes.
  5. Remove the salmon from the oven. Brush the remaining glaze over the fish. Return to the oven and bake for another 4–7 minutes, or until the internal temperature reaches 145°F (63°C) and the glaze is sticky and slightly caramelised.
  6. While the salmon finishes baking, heat 1 tablespoon of oil in a wok or skillet over medium-high heat until shimmering. Add the broccoli or bok choy and stir-fry for 3–4 minutes until bright green and tender-crisp.
  7. Add 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil to the greens. Toss quickly to coat, then remove from heat immediately.
  8. Plate the salmon alongside the stir-fried greens. Drizzle any pan juices over the fish and garnish the greens generously with toasted sesame seeds. Serve immediately, optionally with rice and lime wedges.