Recipe of the Week: Honey Glazed Salmon with Wasabi Cucumber and Green Bean Salad

This dish has surprise ingredients that make it sing. Select the salmon with a refreshing salad on the menu for your Low-carb Box delivery next week.

Green, Glazed and Glorious

Serves 4

Cooking time 25 min

Ingredients:

800 g salmon

1½ Tbsp honey

1 Tbsp warm water

1 tsp Chinese five spice

1½ tsp salt

For salad:

4 cucumbers

½ tsp salt

300 g green beans

3 Tbsp sesame seeds

1 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp soy sauce

2 Limes, juiced

1 tsp wasabi

½ bunch fresh coriander, chopped

Method

1. Preheat the oven to 200°C / 395°F. Place the salmon on an oven tray lined with baking paper.
2. In a small bowl, combine honey, water, Chinese five spice, and salt.
3. Brush salmon with half of the glaze. Bake for 10 minutes. Then brush again, and continue baking the salmon another 10 minutes.
4. While the salmon is baking, rinse the cucumbers and cut them into thin slices. Place in a bowl, and add salt. Let cucumbers “sweat” for 10 minutes.
5. Rinse and dry the green beans. Remove stems.
6. Bring a pot of water to a boil, and add the green beans. Cook for 6-7 minutes, until crisp and tender. Drain, and cover with cool water. Once cooled, drain well.
7. In a hot dry pan, toast sesame seeds for 2-3 minutes, stirring, until lightly toasted. Set aside.
8. In a salad bowl, combine drained green beans, sesame oil, rice vinegar, soy sauce, lime juice, wasabi, and chopped coriander. Drain the cucumbers, and add to your salad. Mix well.
9. Divide the salad and salmon to plates. Sprinkle the toasted sesame seeds on top, and serve.

Cal 456

Carb 14,5 g

Prot 47,0 g

Fat 34,3 g

Per serving