Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each, skin on or off)
  • 1 Tbsp Vegetable or Canola Oil
  • Salt and freshly ground Black Pepper (to taste)
  • 4 cloves Garlic, finely minced
  • 1/4 cup Soy Sauce (low sodium preferred)
  • 1/4 cup Honey (or Maple Syrup)
  • 2 Tbsp Rice Vinegar
  • 1 tsp freshly grated Ginger
  • 1/2 tsp Sriracha or Chilli Garlic Paste (optional)
  • 1 tsp Cornstarch mixed with 1 Tbsp cold water (Slurry)
  • 1 lb Fresh Spinach or Baby Bok Choy
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Vegetable Oil
  • Pinch of Salt
  • 1 Tbsp Toasted Sesame Seeds
  • 2 Spring Onions, thinly sliced on the diagonal

Instructions:

  1. Pat salmon fillets thoroughly dry with paper towels. Season lightly with salt and pepper. Set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and sriracha (if using). Set the cornstarch slurry aside separately.
  3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down (if applicable) and sear undisturbed for 4–5 minutes until the skin is crisp. Flip carefully and cook for another 2 minutes. Remove salmon from the pan and set aside on a plate.
  4. Reduce heat to medium. Add the minced garlic to the residual oil in the pan and sauté for about 30 seconds until fragrant.
  5. Pour in the prepared glaze mixture and bring to a gentle simmer. Whisk the cornstarch slurry one last time and pour it into the simmering sauce. Stir constantly for 1–2 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Return the salmon fillets to the pan. Spoon the sticky glaze generously over the top of each fillet, allowing the fish to soak up the flavour for 1–2 minutes until cooked through (internal temperature 145°F / 63°C).
  7. In a separate pan, heat the sesame oil and vegetable oil over high heat. Add the spinach/bok choy. Toss vigorously for 1–2 minutes until wilted but still slightly crisp. Season with a pinch of salt.
  8. Serve the glazed salmon immediately over the sesame greens. Drizzle any remaining pan sauce over the top and finish with a scattering of toasted sesame seeds and sliced spring onions.