Wow! If only I knew salmon could be sooo tasty, I wouldn’t have spent all those years without eating it. Each bite literally melts in your mouth. It’s simple, delicious, healthy and easy to make. If you think you don’t really like salmon, then give this Asian-inspired recipe a try! A single meal that hits all your nutritional bases!
- 2 salmon fillets, skinned
- 100g baby spinach leaves washed and dried
- 8-10 radishes, washed, trimmed, and finely sliced
- 3 tablespoons of honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon grated gingerroot
- 1 teaspoon dijon mustard
For the Dressing:
- 1 tbsp grated fresh root ginger
- 3 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
- 2–3 tbsp tahini
How to Make:
- First, remove the skin with a sharp knife and check carefully for pin-bones, pulling out any that are left over using kitchen tweezers. Then, place the fillets side by side in a shallow dish.
- Next up is the marinade. Mix the ingredients together in a bowl, then pour over the salmon to coat it. Leave the fillets to marinate in the fridge for 30 minutes – this will allow the flavours to permeate. For the dressing, whisk together all the ingredients in a bowl and set aside.
- Heat the oven to 230°C/gas mark 8. Arrange the spinach on the plates and top it with radish slices. Lift the salmon from the marinade and place it on an oiled baking tray. Bake for about 6 minutes, basting after 2 minutes. When it’s done, the fish should feel slightly springy when pressed.
- Place a salmon fillet in the middle of each plate. Drizzle the ginger and tahini dressing over the salad to serve. Glazed salmon with spinach and radish salad – done. Voilà!