- 4 tbsp honey
- 2 tsp sesame oil
- 1-2 tsp hot sauce
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 large garlic clove
- 1 tbsp grated fresh ginger
Whisk sauce ingredients together.
- 2 salmon, skinless (6oz each)
- Olive oil
- Salt and pepper
- Sesame seeds
Take salmon out of the fridge 20 minutes before cooking. Pat salmon dry with a paper towel and sprinkle with salt and pepper.
Whisk together the Sauce ingredients in a small bowl.
Drizzle oil in a non stick fry pan and heat over medium high heat. Place salmon in the pan, and cook the first side for 3 minutes. Turn, then cook the other side for 2 minutes.
Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is. If Sauce thickens too much before salmon is cooked, just add water 1 tbsp at a time.
Set aside onto a plate.
Courgettes – this is one of my favorite vegetables right now. Slicing into ribbons and cooking them this way makes them addictive.
Using a vegetable peeler, shave the courgettes into long ribbons. I use both green and yellow courgettes. Drizzle 2-3 tablespoons of olive oil into a pan, heat and saute the ribbons for a few minutes. Season with salt and pepper – minced garlic adds a kick.
Pile onto a plate and top with salmon, drizzled with Sauce, sprinkled with sesame seeds and scallions.