Recipe: Grilled salmon marinated with honey and soy

Here’s how to go about preparing a grilled salmon marinated with honey and soy:

1. a) Honey soy grilled salmon with green soy beans

Ingredients

1/4 cup packed cilantro leaves

2 scallions

2 teaspoons vegetable oil

1 teaspoon grated ginger

Kosher salt and freshly ground pepper

4 center cut skin-on wild salmon fillets, about 170g each

2 teaspoons fresh lime juice

2 teaspoons low-sodium soy sauce

2 teaspoons honey

1/4 teaspoon black sesame seeds

1 1/3 cups cooked soy beans

Lime wedges, optional garnish

Directions

• Preheat the grill over medium-high direct heat and oil the grill grates.
• Finely chop the cilantro and scallion and mix in the oil and ginger.
• Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon.
• Evenly stuff the slits with the herb mixture.
• Season the fish with salt and pepper.
• Stir the lime juice, soy and honey together until smooth.
• Place the salmon, skin side up, on the grill and cook until well-marked, 3 to 4 minutes.
• Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.
• Transfer to a serving plate and sprinkle with the sesame seeds.
• Serve with soybeans and lime wedges.

1. b) Oven baked salmon

Ingredients

0.3kg salmon fillet, cut into 4 pieces

Coarse-grained salt

Freshly ground black pepper

Toasted almond parsley salsa, for serving

Baked squash, for serving, optional

Toasted almond parsley salad:

1 shallot

1 tablespoons red wine vinegar

Coarse grain salt

2 tablespoons capers, rinsed

1 cup fresh flat-leaf parsley

1/2 cup toasted almonds

Extra-virgin olive oil

Directions

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper.
• Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
• Bake until salmon is cooked through, about 12 to 15 minutes.
• Serve with the toasted almond parsley salad and squash, if desired.

Toasted almond parsley salad:

• Mince the shallot and add to a small bowl.
• Pour the vinegar over the shallots and add a pinch of salt.
• Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots.
• Add the olive oil, tasting as you go.
• Mix again and adjust the seasoning.