Soy Salmon

with Snow Pea Salad

Soy Salmon - Crisp vegetables pair well with marinated fish fresh from the oven
384 kcal
Crisp vegetables pair well with marinated fish fresh from the oven

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Difficulty:easy
Preparation:25 min
Ready in:35 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
384
19%
Protein
34 g
68%
Fat
20 g
25%
Added Sugar
3 g
3%
Carbohydrates
16 g
6%
Roughage
7 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Limes
1 tablespoonHoney
1 tablespoonOlive oil
2 tablespoonsSoy sauce
11 ouncesSalmon (in 2 pieces)
7 ouncesSnow pea
Salt
2 tablespoonsThai fish sauce
2 teaspoonsSesame oil
1green Chile pepper
1 tablespoonSesame seeds
Ice cubes

Kitchen Utensils

1 Pot, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Slotted spoon, 1 Slotted spatula, 1 Citrus juicer, 1 Fork, 1 Teaspoon

Directions

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1 Cut in half and squeeze lime. Mix honey, oil, 1 tablespoon lime juice and 1 tablespoon soy sauce in a bowl.
2 Rinse salmon fillets, pat dry, turn in the marinade and leave for 20 minutes.
3 Meanwhile, trim peas and blanch for 20 seconds in boiling salted water.
4 Put ice cubes in a bowl and fill with cold water. Drain peas and plunge immediately in the ice water. Remove and drain well.
5 Mix remaining soy sauce, 1 tablespoon lime juice, fish sauce and sesame oil in a bowl. Cut chile pepper in half lengthwise, remove the seeds, rinse, chop and mix with the sesame seeds into the dressing, then mix with the peas.
6 Heat a baking sheet in a preheated oven at 220°C (level 3-4, recirculation not recommended) (approximately 425°F, convection not recommended). Place the salmon fillets on the sheet and cook on the second rack from the bottom for 10 minutes.
7 Remove the fillets from the sheet and serve with pea salad.
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