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Ingredients
- 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)
Log in to watch this premium content and more!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.
- Easy
- 15 min
- 35 min
- 15 min
- 4 steps
- 12 Ingredients
- Easy
- 4 steps
- 12 Ingredients
- 15 min
- 35 min
- 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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Ingredients
- 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)
Nutrition
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