Salmon with soy butter and garlicky greens
If you like fish you'll love this recipe by Tim Anderson for salmon with soy butter
- Preparation Time15 mins
- Cooking Time30 mins
Nutrition per serving
- Energy850 Kcals
- Saturated Fat37.1g
- 4 fresh salmon fillets
- Pinch white pepper
- 2 tbsp Kikkoman Soy Sauce
- 250g butter, at room temperature
- 400-500g seasonal green vegetables such as asparagus, mangetout and broad beans
- 4 cloves garlic, finely sliced
- 250g rice (any variety)
- 2 tbsp toasted sesame seeds
- 2cm chunk root ginger, cut into fine matchsticks
Stir the soy sauce and butter together until it is well combined.
Prepare the vegetables by trimming into even sized pieces.
Stem or boil the rice according to the packet. When cooked, mix in the sesame seeds and ginger with a fork. Keep warm.
Sauté the vegetables in a generous spoonful of soy butter over medium heat. Add a lid so that it part steams to cook more quickly. Add the garlic halfway through cooking.
Line a baking sheet with foil and grease it lightly with some soy butter. Season the salmon with white pepper and place skin side down on the foil, and top each piece with a small dollop of soy butter. Place under a hot grill for 3-4 minutes, then carefully turn over and grill skin-side up for another 4-5 minutes. Remove when the skin is crisp and bubbly.
Serve the salmon on top of the greens with rice on the side. Spoon any extra melted soy butter from the vegetable pan over the fish.