Speedy supper: Sticky soy and honey roasted salmon
Sticky soy and honey roasted salmon with asparagus and sugar snap peas? Yours in just 30 minutes!
When it comes to cooking if it’s quick and doesn’t require much washing up it’s a big winner in our books. So we’re big fans of Rukmini Iyer’s brilliant book, The Quick Roasting Tin.
The lawyer turned food stylist has created a batch of all-in-one (note: minimal washing up), mega-easy, crowd-pleasing recipes that’ll feed your family and/or fill your lunchbox for a good few days.
They’re a total win for time-pressed cooks – you chop a few bits, chuck it all in the oven together and kick back with a glass of wine or, more likely, squeeze in 8,000 chores before the timer beeps. Here’s one of her midweek marvels which has speedy supper written all over it.
Sticky soy and honey roasted salmon with asparagus and sugar snap peas (serves 4)
This easy, flavourful dish is perfect for a quick work night dinner. If you’re serving fewer people, I’d think about making the full quantity and taking any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick cook noodles.
- 200g tenderstem broccoli
- 125g asparagus spears
- 200g sugar snap peas
- 200g frozen peas
- 1 teaspoon sea salt flakes
- 1 tablespoon sesame oil
- Quick cook noodles or rice, to serve (optional)
For the salmon
- 4 salmon fillets
- 1⁄2 tablespoon good soy sauce
- 1⁄2 tablespoon sesame oil
- 1⁄2 tablespoon honey
For the dressing
- 6cm fresh ginger, grated
- 1 lime, juice only
- 1 tablespoon sesame oil
- 3 spring onions, finely chopped
- A handful of peanuts, roughly chopped
- 1 red chilli, finely sliced
Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.
Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.
Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.
NOTE: I’ve said to blanch the tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.
The Quick Roasting Tin: 30 Minute One Dish Wonders (Square Peg) by Rukmini Iyer is out now
Photos: David Loftus