Celebrate the sun with this recipe featuring a decadent honey and miso glaze, accompanied by crisp broccolini. Salmon is a gut-friendly favourite, too!
Ingredients
- 1 tbsp sesame oil
- 1/3 cup (120g) honey, preferably runny
- 3cm (15g) ginger, grated
- 3 garlic cloves, finely chopped
- 150g white miso
- 2 ½ tbsp cooking sake
- 2 cups (500ml) vegetable stock
- 2 tbsp lemon juice
- 2 bunches of broccolini, trimmed, thick stalks halved lengthwise
- 4 x 250g skinless salmon fillets, boned
- 1/4 bunch coriander, finely chopped
- 1 long red chilli, finely chopped
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- white rice, to serve
Directions
- Preheat oven to 220°C.
- Heat a large non-stick oven-proof frying pan over medium-high heat. Add sesame oil, honey, ginger and garlic. Cook, stirring, for 1–2 minutes until fragrant.
- Stir in miso, sake, stock and lemon juice. Bring to the boil.
- Turn off the heat and add the broccolini followed by the salmon. Turn salmon to coat in miso sauce. Make sure salmon is flat side down.
- Transfer to the oven and bake for 12–15 minutes until starting to caramelise and cooked to your liking. Scatter over coriander, chilli and sesame seeds. Serve with rice.
Recipe: Delicious