A simple any night, any day of the week, meal. I’ve been in a bit of a food rut of late, believe it or not. I’m all enthusiastic at breakfast, then I test recipes, shoot recipes and sometimes by the time I’ve cleaned up for the fourth or fifth time that day I just want to eat something that either is already cooked in the fridge or that takes ten minutes.
I was going to say, that is already cooked and needs to be reheated but we all know most food is better cold. Insert smirky emoji face here.
My default is sweet and breakfast food so I’m loving being pushed outside my go to zone with some of the clients I’m now working with. This simple salmon was created and shot for Boyne Valley. A five ingredient sauce if you count the water.
I also just haven’t been eating much fish lately so this is also a little reminder to myself how speedy it is and also just how much I LOVE salmon!
Baked Salmon TeriyakiPrint Recipe
- **For the Sauce**
- 60ml reduced sodium soy sauce
- 40ml water
- 80g honey
- 1 tbsp fresh ginger minced or finely grated
- 2 cloves of garlic minced or finely grated
- **Everything else**
- 4 skinless darnes of salmon; approx. 120g each at least
- 1 tbsp olive oil or coconut oil for cooking
- ½ a cucumber cut into ribbons using a vegetable peeler
- 150g mangetout or sugar snap peas
- Rice and some toasted sesame seeds to serve
Whisk together all sauce ingredients in a jug or bowl.
Place salmon into a baking dish and pour over about ¾ of the sauce. Place into the oven and cook for 10 - 12 minutes; salmon flesh should flake away with a fork.
Place mangetout or sugar snaps into a microwave safe bowl and cover with 2 tbsp of water. Cook on high for 2 -3 minutes.
Serve salmon darnes on a bed of your favourite rice topped with a spoonful of the reserved sauce. Add a handful of mangetout and cucumber ribbons and some toasted sesame seeds if desired.