Description
A delicious and healthy recipe for soy-glazed salmon served with a spicy sambal salad, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 salmon fillets (6 ounces each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 cup mixed greens (such as arugula, spinach, and kale)
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup shredded carrots
- 1 tablespoon sambal oelek (or to taste)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes in the refrigerator.
- While the salmon is marinating, prepare the sambal salad. In a large bowl, combine mixed greens, cucumber, red bell pepper, and shredded carrots. In a separate small bowl, whisk together sambal oelek, lime juice, and olive oil. Drizzle the dressing over the salad and toss to combine. Set aside.
- Heat vegetable oil in a skillet over medium-high heat. Remove the salmon from the marinade, allowing excess to drip off. Season with salt and pepper. Place the salmon fillets in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve the salmon fillets on a plate with a generous portion of sambal salad on the side.
Notes
- For a sweeter glaze, add an extra tablespoon of honey to the marinade.
- Substitute the salmon with chicken breast or tofu for a different protein option. Adjust cooking times accordingly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with salad
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg