Honey Glazed Salmon with Wasabi Cucumber

and Green Bean Salad

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Instructions

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1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon in an oven dish. To make the marinade, whisk the honey with the Chinese 5 spice, salt and warm water. Drizzle the salmon with the marinade and bake for 15-20 min. Baste the salmon with the marinade half way through.

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2 Prep salad

Wash and slice the cucumber into very thin disks. Place the disks in a bowl and season with salt. Leave to "sweat" for 10 min.

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3 Boil green beans

Meanwhile, trim and wash the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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4 Toast sesame seeds

Toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown. Set aside. 

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5 Mix dressing

In a bowl, combine the rice vinegar, soy sauce, sesame oil, 1/1.5/2 Tbsp of lime juice and the wasabi.

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6 Combine and serve

Drain the cucumber. Chop the fresh coriander. Mix the cucumbercoriander and green beans with the dressing. Serve the salad with the salmon on the side. Garnish with the toasted sesame seeds.

Tips for fussy eaters

Season their salmon with salt and pepper only.

Pro tip

Perfect your salmon cooking skills! Cook the salmon for a couple of min less for a medium finish. Keep it slightly pink inside to ensure it doesn't dry out.

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 498 · Prot 40 · Carbs 29 · Fat 29

Dairy-Free

Ingredients

Number of people

Salmon

Salmon fillet, skinless 350 Grams
Honey 20 Grams
Chinese 5 spice 2 Grams
Salt 1 Tsp
Water 15 ML

Salad

Cucumber 2 Pieces
Salt 1 Tsp
Green beans 250 Grams
Fresh coriander 20 Grams

Dressing

Rice vinegar 15 ML
Soy sauce 20 ML
Sesame oil 15 ML
Lime 1 Piece
Wasabi 2 Grams

To serve

Sesame seeds 10 Grams

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 498 · Prot 40 · Carbs 29 · Fat 29

Dairy-Free

Instructions

photo

1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon in an oven dish. To make the marinade, whisk the honey with the Chinese 5 spice, salt and warm water. Drizzle the salmon with the marinade and bake for 15-20 min. Baste the salmon with the marinade half way through.

photo

2 Prep salad

Wash and slice the cucumber into very thin disks. Place the disks in a bowl and season with salt. Leave to "sweat" for 10 min.

photo

3 Boil green beans

Meanwhile, trim and wash the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

4 Toast sesame seeds

Toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown. Set aside. 

photo

5 Mix dressing

In a bowl, combine the rice vinegar, soy sauce, sesame oil, 1/1.5/2 Tbsp of lime juice and the wasabi.

photo

6 Combine and serve

Drain the cucumber. Chop the fresh coriander. Mix the cucumbercoriander and green beans with the dressing. Serve the salad with the salmon on the side. Garnish with the toasted sesame seeds.

Tips for fussy eaters

Season their salmon with salt and pepper only.

Pro tip

Perfect your salmon cooking skills! Cook the salmon for a couple of min less for a medium finish. Keep it slightly pink inside to ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Salmon fillet, skinless 350 Grams
Honey 20 Grams
Chinese 5 spice 2 Grams
Salt 1 Tsp
Water 15 ML

Salad

Cucumber 2 Pieces
Salt 1 Tsp
Green beans 250 Grams
Fresh coriander 20 Grams

Dressing

Rice vinegar 15 ML
Soy sauce 20 ML
Sesame oil 15 ML
Lime 1 Piece
Wasabi 2 Grams

To serve

Sesame seeds 10 Grams
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