Serves 1 person
160 g salmon (fillet with skin on)
2.5 g honey
8 g + 1.6 g soy sauce
2.4 g garlic (minced)
2.4 g ginger (minced)
1.8 g sesame oil
2 g sesame seed
1.5 g distilled vinegar
27.5 g miso paste
210 g eggplant (cut to bite-size)
160 g carrot (cubed 2cm by 2cm)
1.8 g spring onions (garnish)

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FitThree

Honey Soy Salmon

Honey soy salmon, seared to just right. Miso tossed vegetables, oven-baked. These two delicious things are really all you need for a whole and hearty meal, especially one to end the day (and it’s low carb too!). You can always replace eggplant and carrots with any vegetable you like, but preferably one with more "sweet" in them, to balance the salty miso marinade that they're bathed in.

Difficulty: Easy

Preparation: 15 min
Cook: 35 min
Clean up: 15 min

Steps: 4 steps
12 Ingredients

Difficulty: Easy
Steps: 4 steps
12 Ingredients

Preparation: 15 min
Cook: 35 min
Clean up: 15 min

Instructions

Marinating the salmon
- Marinade the salmon with honey and 8g soy sauce and refrigerate for 30 min

Preparing the miso marinade
- In a bowl, add garlic, ginger, sesame oil, sesame seeds, 1.6g soy sauce, vinegar and Miso paste.
- Mix well.

Baking the vegetables
- Pre heat oven @ 180⁰C
- Toss eggplant and carrots with the miso marinade.
- Transfer only the carrots onto a lined tray and pop them in the oven for 8-10 mins, this is because carrots take a longer time to cook than the eggplant.
- Remove tray from oven and add marinated eggplant onto tray.
- Pop the tray back into oven for another 8-10 mins till the vegetables are slightly charred.
- Remove and place onto your serving plate

Searing salmon
- Heat up a pan with oil.
- Sear salmon skin side down for 6-8 min and turn over to finish.
- Transfer to serving plate (with carrots & eggplant)

Garnish and Serve!

Garnish with spring onions and serve

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Name: Honey Soy Salmon
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H35M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 1 person
Cuisine: Asian
Ingredients: 160 g salmon (fillet with skin on); 2.5 g honey; 8 g + 1.6 g soy sauce; 2.4 g garlic (minced); 2.4 g ginger (minced); 1.8 g sesame oil; 2 g sesame seed; 1.5 g distilled vinegar; 27.5 g miso paste; 210 g eggplant (cut to bite-size); 160 g carrot (cubed 2cm by 2cm); 1.8 g spring onions (garnish)