Brown sugar & lime-glazed salmon

Recipes / Fish

This quick salmon and veg recipe is great for those looking for an easy mid-week meal.

Recipe «Brown sugar & lime-glazed salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 110g brown sugar, 2 limes, juiced, 4 x 220g pieces salmon fillet, pin-boned, skinned, 80ml vegetable oil, 1 clove garlic, thinly sliced , 2cm piece ginger, cut into julienne, 2 bunches baby carrots, trimmed, peeled, 2 tbsp Massel vegetable liquid stock , 60ml soy sauce, 2 bunches broccolini, trimmed, Steamed rice , to serve.

Ingredients:

  • 110g brown sugar 
  • 2 limes, juiced 
  • 4 x 220g pieces salmon fillet, pin-boned, skinned 
  • 80ml vegetable oil 
  • 1 clove garlic, thinly sliced 
  • 2cm piece ginger, cut into julienne 
  • 2 bunches baby carrots, trimmed, peeled 
  • 2 tbsp Massel vegetable liquid stock 
  • 60ml soy sauce 
  • 2 bunches broccolini, trimmed 
  • Steamed rice , to serve 

Instructions

  1. To marinate salmon, place sugar, lime juice and 1 tablespoon water in a small pan. Cook, stirring, over high heat for 5 minutes or until sugar dissolves and mixture is syrupy. Transfer to a small bowl, then cool in freezer for 10 minutes.
  2. Place syrup and salmon in a large bowl and turn to coat well. Stand at room temperature for 15 minutes to marinate.
  3. Meanwhile, heat 2 tablespoons oil in a large wok over high heat. Add garlic and ginger, and stir-fry for 1 1/2 minutes or until starting to brown. Reduce heat to medium–high, add carrots and stock, then stir-fry for 5 minutes. Add soy sauce and broccolini, and stir-fry for a further 5 minutes or until vegetables are tender but still crunchy. Remove from heat.
  4. Using a slotted spoon, remove salmon from marinade and drain on paper towel. Place salmon and remaining 2 tablespoons oil in a large, non-stick frying pan, then place pan over medium–high heat. Cook for 4 minutes, turn salmon over, then cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove pan from heat, season, then rest salmon in pan for 5 minutes.
  5. Divide vegetables among plates and top with salmon. Serve with steamed rice, if using.