Maple and soy glazed salmon with baby spinach
This is a fast and delicious way to cook fresh fish.
(No Ratings Yet)
Loading... Ingredients
- 30 ml (2 tbsp) butter
- 10 ml (2 tsp) crushed garlic
- ½ tsp chilli flakes
- 60 ml (4 tbsp) maple syrup
- 60 ml (4 tbsp) Kikkoman soy sauce
- 5 ml (1 tsp) corn flour mixed with 1 tbsp water
- 2 Norwegian salmon fillets approximately 5 cm wide
- 10 ml (2 tsp) butter
- 150 g baby spinach
- 1 clove garlic, crushed
- 10 ml (2 tsp) black sesame seeds
- juice of ½ lime
- Spekko Royal Umbrella Jasmine Rice to serve
Method
- Preheat oven to 200 degrees C.
- Melt butter in a saucepan, add garlic and chilli flakes and sauté until garlic is golden brown in colour.
- Pour in maple syrup, lime juice and soy sauce, simmer for 2 minutes.
- Add the corn flour and water to the garlic and chilli glaze; continue cooking until the glaze thickens. Remove from heat.
- Place salmon fillets (skin side down) on a baking pan lined with foil and grease with butter. Spoon approximately 1 tbsp of the glaze on each fillet. Grill for 12-15 minutes then remove from oven. Do not overcook.
- Melt butter in a saucepan and sauté garlic without browning. Add spinach and allow to wilt completely. Add salt and pepper to taste.
- Plate the Spekko Royal Umbrella Jasmine Rice, top with spinach, and then place each fillet over the spinach. Drizzle over the remaining glaze and sprinkle with black sesame seeds.