Sesame Soy Salmon

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Name: Sesame Soy Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 teaspoon Sesame Oil; 2 tablespoons Soy Sauce; 1 teaspoon Honey; 2 Salmon; 150 grams Rice; 1 can Coconut Milk; 1 Garlic cloves; 1 large Red onion; 1 Carrot; 0.5 Courgette; 1 handful Spinach

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INGREDIENTS

1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 teaspoon Honey
2 Salmon
150 grams Rice
1 can Coconut Milk
1 Garlic cloves
1 large Red onion
1 Carrot
0.5 Courgette
1 handful Spinach

Servings

INSTRUCTIONS

1. Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.

2. Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet).

3. Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water. Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.

4. Heat a non-stick frying pan over a medium heat, add the salmon and its marinade and cook for 6–8 minutes, turning regularly. Meanwhile, heat a little olive oil in a large pan or wok and add the garlic, onion, carrot and courgette.

5. Stir-fry for 2–3 minutes, until soft. Add the spinach and remaining soy sauce, and cook for 1 minute. Once the salmon and vegetables are cooked, serve immediately with the coconut rice.

NOTES

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Sesame Soy Salmon

1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 teaspoon Honey
2 Salmon
150 grams Rice
1 can Coconut Milk
1 Garlic cloves
1 large Red onion
1 Carrot
0.5 Courgette
1 handful Spinach

1. Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.
2. Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet).

3. Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water. Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.

5. Stir-fry for 2–3 minutes, until soft. Add the spinach and remaining soy sauce, and cook for 1 minute. Once the salmon and vegetables are cooked, serve immediately with the coconut rice.

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Nutrition

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Serving Size: 1 Serving (1056g)
Recipe Makes: 2 Servings

Calories: 1375
Calories from Fat: 640 (47%)

Amt Per Serving		% DV

	Total Fat 71.1g	95 %
	Saturated Fat 52.7g	263 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 6.2g
Cholesterol 165.4mg		51 %
Sodium 14353.8mg		495 %
Potassium 2564.9mg		67 %
Total Carbohydrate 89.7g		26 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 82.9g
Protein 101.7g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1375

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