serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Nectar
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 salmon fillets, about 200 g each and 2.5 cm thick
- salt and pepper, to taste
- 1 tbsp extra virgin olive oil
- 1 bunch broccolini
- 10 g butter
- 2 tsp toasted sesame seeds
- lemon wedges, to serve
Sauce
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 2 garlic cloves, minced
Resting time: 5 minutes
Instructions
- For the sauce, place all the ingredients in a bowl and whisk to combine well.
- Bring a medium saucepan of lightly salted water to the boil.
- Pat dry the salmon and season to taste. Heat the oil in a heavy - based frying pan, add the salmon, skin – side down and cook for 4 - 5 minutes or until the skin is golden and crisp. Turn the salmon and cook on the other side for 3 - 4 minutes or until cooked to your liking.
- Meanwhile, cook the broccolini in the boiling water for 3 – 4 minutes or until tender. Drain and return to the pan with the butter. Season to taste and toss to coat.
- When the salmon is nearly cooked to your liking, add the honey sauce to the pan and cook for another 1 - 2 minutes or until the sauce has thickened and reduced to a glaze. Add a teaspoon of water at a time to the sauce if it gets too thick.
- Place the salmon on serving plates, pour over a little honey sauce and sprinkle with sesame seeds. Serve with the broccolini and lemon wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Nectar
