Simple 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 a baking dish. In a bowl, whisk the honey with a pinch of Chinese 5 spice and the salt and sweet soy sauce. Drizzle over the salmon. Bake for 15 min or until cooked through. 

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2 Prep salad

Meanwhile, slice the cucumber thinly. Chop the fresh coriander.

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3 Boil green beans

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 Dressing

Meanwhile, in a bowl, whisk the rice vinegar, sesame oilwasabi and soy sauce with 1/1/2 tbsp of lime juice. 

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5 Serve

Toss the cucumbercoriander and green beans in the dressing. Serve the salmon with the salad on the side. Garnish with the sesame seeds.

Tips for fussy eaters

Season their salmon with only salt and pepper.

Pro tip

Toast the sesame seeds for 2 min in a hot, dry pan.

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 335 · Prot 33 · Carbs 27 · Fat 14

Dairy-Free

Ingredients

Number of people

Salmon

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

Salad

Cucumber 2 Pieces
Fresh coriander 15 Grams
Green beans 250 Grams
Salt 0.5 Tsp

Dressing

Rice vinegar 15 ML
Sesame oil 15 ML
Wasabi 2 Grams
Soy sauce 10 ML
Lime 1 Piece

To serve

Sesame seeds 10 Grams

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 335 · Prot 33 · Carbs 27 · Fat 14

Dairy-Free

Instructions

photo

1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon in a baking dish. In a bowl, whisk the honey with a pinch of Chinese 5 spice and the salt and sweet soy sauce. Drizzle over the salmon. Bake for 15 min or until cooked through. 

photo

2 Prep salad

Meanwhile, slice the cucumber thinly. Chop the fresh coriander.

photo

3 Boil green beans

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 Dressing

Meanwhile, in a bowl, whisk the rice vinegar, sesame oilwasabi and soy sauce with 1/1/2 tbsp of lime juice. 

photo

5 Serve

Toss the cucumbercoriander and green beans in the dressing. Serve the salmon with the salad on the side. Garnish with the sesame seeds.

Tips for fussy eaters

Season their salmon with only salt and pepper.

Pro tip

Toast the sesame seeds for 2 min in a hot, dry pan.

Ingredients

Number of people

Salmon

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

Salad

Cucumber 2 Pieces
Fresh coriander 15 Grams
Green beans 250 Grams
Salt 0.5 Tsp

Dressing

Rice vinegar 15 ML
Sesame oil 15 ML
Wasabi 2 Grams
Soy sauce 10 ML
Lime 1 Piece

To serve

Sesame seeds 10 Grams
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