Sticky Honey-Teriyaki Salmon with Sesame Greens

⏱ 30 min · Serves 4

Glossy, caramelised salmon fillets in a homemade teriyaki glaze that takes minutes to make and tastes miles better than shop-bought. Served with quick sesame greens and steamed rice, it's a weeknight dinner that feels like a treat.

Per serving: 710 kcal · 42.0g protein · 74.0g carbs · 26.0g fat

Ingredients

• 4 salmon fillets (about 150g each), skin on
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 1 tbsp light brown sugar
• 2 tsp rice vinegar
• 2 garlic cloves, finely grated
• 2 tsp fresh ginger, finely grated
• 1 tsp cornflour mixed with 1 tbsp cold water
• 1 tbsp neutral oil (sunflower or vegetable)
• 200g tenderstem broccoli
• 150g sugar snap peas
• 1 tsp toasted sesame oil
• 2 tsp sesame seeds
• 2 spring onions, thinly sliced
• 300g jasmine or sushi rice, to serve

Method

1. Rinse the rice until the water runs clear, then cook according to packet instructions and keep covered and warm.
2. Whisk the soy sauce, mirin, honey, brown sugar, rice vinegar, garlic and ginger together in a small bowl.
3. Pat the salmon very dry with kitchen paper and season lightly with salt.
4. Heat the neutral oil in a large non-stick frying pan over a medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes until the skin is crisp, then flip and cook for 2 minutes more. Transfer to a plate.
5. Turn the heat to medium and pour the teriyaki mixture into the same pan. Let it bubble for 1 minute, then stir in the cornflour slurry and simmer for 30-60 seconds until glossy and syrupy.
6. Return the salmon to the pan, skin-side up, and spoon the glaze over for 1-2 minutes until sticky and just cooked through. Remove from the heat.
7. Meanwhile, steam or boil the broccoli and sugar snaps for 3 minutes until just tender. Drain and toss with the sesame oil, sesame seeds and a pinch of salt.
8. Serve the salmon over rice with the greens alongside, spooning over any remaining glaze and scattering with spring onions.