Honey Soy Salmon

Ingredients

• 4 (about 150–180g each) Salmon fillets, skin on
• 3 tbsp Honey
• 3 tbsp Soy sauce
• 2 cloves Garlic, finely chopped
• 2 tsp Ginger, finely grated
• 1 Lime, juiced
• 1 tbsp Vegetable oil
• 4 Baby bok choy, halved lengthways
• 1 tbsp Sesame seeds, optional

You’ll need: Large non-stick frying pan

Method

1. 1

   Whisk the honey, soy sauce, garlic, ginger and lime juice in a small bowl.

2. 2

   Pat the salmon dry. Heat the oil in a large non-stick frying pan over medium-high heat and cook the salmon skin-side down for 4 minutes, until the skin is crisp.

3. 3

   Turn the salmon and pour in the sauce. Simmer for 3–4 minutes, spooning the sauce over, until the salmon is opaque, flakes easily and the glaze is sticky. Lower the heat if it starts to catch.

4. 4

   Add the bok choy to the pan for the last 2 minutes, cut-side down, until just wilted.

5. 5

   Spoon over the pan juices, sprinkle with sesame seeds and serve.