Ginger, soy & sesame glazed salmon with coconut rice, grilled spiced peach and broccoli

Ginger & Sesame-glazed Salmon

Baked glazed salmon with coconut rice. Simmer the honey, soy, ginger, garlic & sesame oil marinade to make a tasty glaze.

Yields4 ServingsPrep Time10 minsCook Time10 mins
 500 g Salmon
 1 tsp Green ginger - peeled & freshly grated
 1 Garlic clove - crushed
 3 tbsp Soy sauce
 3 tbsp Honey (runny)
 1 tbsp Sesame seed oil
 2 tsp Rice wine vinegar or lemon juice
 Sesame seeds - toasted
Coconut rice
 1 cup Basmati rice
  cup Coconut milk
 1 ¼ cups Water
 1 pinch Salt
1

Preheat oven to 210°C.

2

Combine the ginger, garlic, soy sauce, honey, sesame oil and vinegar (or lemon juice) in a shallow dish. Add the salmon and turn in the marinade. Cover and leave to marinate for 1 hour, turning the fish over halfway through.

3

To make the coconut rice, place the rice in a bowl, cover with cold water and let soak for 20 minutes. Drain and rinse the rice under cold running water and place in a saucepan with the coconut milk, water and salt to taste. Bring to the boil and reduce heat to a gentle simmer. Cover and cook for 10-12 minutes or until tender.

4

Remove salmon from marinade and lay on a baking dish lined with baking paper. Bake approximately 10 minutes or until cooked through.

5

While the salmon is cooking, pour the marinade into a small pan with 3-4 tablespoons water and simmer gently for 5 minutes until thickened slightly. Strain the sauce and pour over the cooked salmon. Scatter over the toasted sesame seeds and serve with coconut rice and steamed broccoli or green vegetable of your choice.

Ingredients

 500 g Salmon
 1 tsp Green ginger - peeled & freshly grated
 1 Garlic clove - crushed
 3 tbsp Soy sauce
 3 tbsp Honey (runny)
 1 tbsp Sesame seed oil
 2 tsp Rice wine vinegar or lemon juice
 Sesame seeds - toasted
Coconut rice
 1 cup Basmati rice
  cup Coconut milk
 1 ¼ cups Water
 1 pinch Salt

Directions

1

Preheat oven to 210°C.

2

Combine the ginger, garlic, soy sauce, honey, sesame oil and vinegar (or lemon juice) in a shallow dish. Add the salmon and turn in the marinade. Cover and leave to marinate for 1 hour, turning the fish over halfway through.

3

To make the coconut rice, place the rice in a bowl, cover with cold water and let soak for 20 minutes. Drain and rinse the rice under cold running water and place in a saucepan with the coconut milk, water and salt to taste. Bring to the boil and reduce heat to a gentle simmer. Cover and cook for 10-12 minutes or until tender.

4

Remove salmon from marinade and lay on a baking dish lined with baking paper. Bake approximately 10 minutes or until cooked through.

5

While the salmon is cooking, pour the marinade into a small pan with 3-4 tablespoons water and simmer gently for 5 minutes until thickened slightly. Strain the sauce and pour over the cooked salmon. Scatter over the toasted sesame seeds and serve with coconut rice and steamed broccoli or green vegetable of your choice.

Ginger & Sesame-glazed Salmon