Salmon with soy butter and garlicky greens recipe

91 ratings Rate
  • Serves 4
  • 15 mins to prepare and 25-35 mins to cook
  • 595 calories / serving
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salmon and soy butter (h)
This delicious dairy-free salmon main is perfect for rustling up midweek - flaky fish sits atop a bed of crisp greens, sautéed in a punchy soy butter. 
  1. Stir the soy sauce and butter together until it is well combined. This will make much more than you need for this recipe, but soy butter can be used to flavour a huge range of foods, including steak, risotto, pasta, eggs and fish.
  2. Prepare the vegetables by trimming into even sized pieces.
  3. Steam or boil the rice according to the packet. When cooked, mix in the sesame seeds and ginger with a fork. Keep warm.
  4. Sauté the vegetables in a generous spoonful of soy butter over medium heat. Add a lid so that it part steams to cook more quickly. Add the garlic halfway through cooking.
  5. Line a baking sheet with foil and grease it lightly with some soy butter. Season the salmon with white pepper and place skin side down on the foil, and top each piece with a small dollop of soy butter. Place under a hot grill for 3-4 minutes, then carefully turn over and grill skin-side up for another 4-5 minutes. Remove when the skin is crisp and bubbly.
  6. Serve the salmon on top of the greens with rice on the side. Spoon any extra melted soy butter from the vegetable pan over the fish. 

See more Salmon recipes

  • Ingredients

  • 4 salmon fillets
  • pinch white pepper
  • 2tbsp Kikkoman Soy Sauce
  • 400-500g seasonal green vegetables such as asparagus, mangetout and broad beans
  • asparagus
  • 4 cloves garlic, finely sliced
  • 250g rice (any variety)
  • 2tbsp toasted sesame seeds
  • 2cm chunk root ginger, cut into fine matchsticks
  • Energy 2510kj 595kcal 30%
  • Fat 24g 34%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 58.9g Protein 40.8g Fibre 4.6g


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