Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Sticky Soy and Honey Roasted Salmon with Asparagus and Sugar Snap Peas
For a super quick supper that's packed with veg and marinated salmon, choose this clever traybake from The Quick Roasting Tin.
From the book
This easy, flavourful dish is perfect for a quick worknight dinner. If you’re serving fewer people, I’d think about making the full quantity and taking any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick cook noodles.
|sugar snap peas
|sea salt flakes
|quick cook noodles or rice, to serve (optional)
|For the salmon:
|good soy sauce
|For the dressing:
|fresh ginger, grated
|lime, juice only
|spring onions, finely chopped
|red chilli, finely sliced
Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.
Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.
Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Taste and adjust the lime juice and salt as needed and serve hot.
Note: I've said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.