Crispy Salmon with Charred Broccoli
Get your fill of seafood and veges, with this recipe for Crispy Salmon with Charred Broccoli. A fresh take and taste on panfried fish and a side of veges.
Ingredients
- 1/4 cup tamari soy sauce
- 1 tablespoons grated ginger
- 1 tablespoons honey
- 1 tablespoons sesame seeds
- 400 grams salmon fillet, skin on
- 1 carrot, cut in thin strips
- 1 head broccoli, sliced
- 1 cup peas, thawed
- 2 tablespoons water
- 1 tablespoons oil
- 3 cups jasmine rice, cooked
- 1/4 cup tamari soy sauce
- 1 tablespoons grated ginger
- 1 tablespoons honey
- 1 tablespoons sesame seeds
- 400 grams salmon fillet, skin on
- 1 carrot, cut in thin strips
- 1 head broccoli, sliced
- 1 cup peas, thawed
- 2 tablespoons water
- 1 tablespoons oil
- 3 cups jasmine rice, cooked
- Step 1 of 5For the sauce, in a small bowl combine the tamari, water, ginger, honey and sesame seeds.
- Step 2 of 5Remove any pin bones from the salmon and cut into 2cm cubes, leaving the skin on.
- Step 3 of 5Heat a large non-stick frying pan to a medium heat. Add the oil then place the salmon cubes skin down cooking for 2 or 3 minutes until crispy. Turn the salmon, cooking for another 3 or 4 minutes depending on the thickness. Remove from the pan and set aside.
- Step 4 of 5Add the carrot and broccoli to the same pan, cooking and tossing for 4-5 minutes until just cooked through. Add the peas, heating through, then add the salmon back to the pan. Pour over the sauce and stir through.
- Step 5 of 5Remove the dish from the heat. Serve hot with rice.
Method
- Step 1 of 5For the sauce, in a small bowl combine the tamari, water, ginger, honey and sesame seeds.
- Step 2 of 5Remove any pin bones from the salmon and cut into 2cm cubes, leaving the skin on.
- Step 3 of 5Heat a large non-stick frying pan to a medium heat. Add the oil then place the salmon cubes skin down cooking for 2 or 3 minutes until crispy. Turn the salmon, cooking for another 3 or 4 minutes depending on the thickness. Remove from the pan and set aside.
- Step 4 of 5Add the carrot and broccoli to the same pan, cooking and tossing for 4-5 minutes until just cooked through. Add the peas, heating through, then add the salmon back to the pan. Pour over the sauce and stir through.
- Step 5 of 5Remove the dish from the heat. Serve hot with rice.
Nutrition per serving
1931 Kilojoules
Protein31 grams
Fat16 grams
Carbs46 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5For the sauce, in a small bowl combine the tamari, water, ginger, honey and sesame seeds.
- Step 2 of 5Remove any pin bones from the salmon and cut into 2cm cubes, leaving the skin on.
- Step 3 of 5Heat a large non-stick frying pan to a medium heat. Add the oil then place the salmon cubes skin down cooking for 2 or 3 minutes until crispy. Turn the salmon, cooking for another 3 or 4 minutes depending on the thickness. Remove from the pan and set aside.
- Step 4 of 5Add the carrot and broccoli to the same pan, cooking and tossing for 4-5 minutes until just cooked through. Add the peas, heating through, then add the salmon back to the pan. Pour over the sauce and stir through.
- Step 5 of 5Remove the dish from the heat. Serve hot with rice.