Honey Glazed Salmon with Wasabi Cucumber

and Green Bean Salad

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low-carb
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low-carb
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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 casserole. Combine the honey with the Chinese 5 spice, salt and warm water. Drizzle the salmon with the marinade and bake in the oven for 15-20 min. Drizzle the salmon half way through its baking time. 

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2 Prep salad

Wash and slice the cucumber very thinly. Place the slices 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. 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 your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 531 · Prot 45.4 · Carbs 15.4 · Fat 37.7

Ingredients

Number of people

Salmon

Salmon fillet 350.00 Grams
Honey 20.00 Grams
Chinese 5 spice 2.00 Grams
Salt 1.00 Tsp
Water 15.00 ML

Salad

Cucumber 2.00 Pieces
Salt 0.50 Tsp
Green beans 250.00 Grams
Fresh coriander 20.00 Grams

Dressing

Rice vinegar 15.00 ML
Soy sauce 20.00 ML
Sesame oil 10.00 ML
Lime 1.00 Pieces
Wasabi 3.00 Grams

To serve

Sesame seeds 10.00 Grams

Enjoy this fresh explosion of flavours, Asian style!

Cooking Time: 25 min

Cals 531 · Prot 45.4 · Carbs 15.4 · Fat 37.7

Instructions

photo

1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon in an oven casserole. Combine the honey with the Chinese 5 spice, salt and warm water. Drizzle the salmon with the marinade and bake in the oven for 15-20 min. Drizzle the salmon half way through its baking time. 

photo

2 Prep salad

Wash and slice the cucumber very thinly. Place the slices 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. 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 your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Salmon fillet 350.00 Grams
Honey 20.00 Grams
Chinese 5 spice 2.00 Grams
Salt 1.00 Tsp
Water 15.00 ML

Salad

Cucumber 2.00 Pieces
Salt 0.50 Tsp
Green beans 250.00 Grams
Fresh coriander 20.00 Grams

Dressing

Rice vinegar 15.00 ML
Soy sauce 20.00 ML
Sesame oil 10.00 ML
Lime 1.00 Pieces
Wasabi 3.00 Grams

To serve

Sesame seeds 10.00 Grams
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