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New Zealand Honey and Ginger Glazed Salmon with Wilted Spinach
Flaky salmon fillets coated in a sweet and zesty glaze made with New Zealand honey and fresh ginger, served over a bed of simple wilted spinach.
🧂 Ainekset
- 4 x 150g Salmon Fillets(skin on or off)
- 3 tbsp New Zealand Honey
- 1 tbsp Fresh Ginger(grated)
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 clove Garlic(minced)
- 1 tsp Sesame Oil
- 300 g Spinach(fresh)
- 1 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
- 1 tsp Sesame Seeds(toasted, for garnish (optional))
👨🍳 Ohjeet
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- 2
In a small bowl, whisk together the New Zealand honey, grated ginger, soy sauce, rice vinegar, minced garlic, and sesame oil to make the glaze.
- 3
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
- 4
Place the salmon fillets on a baking sheet lined with parchment paper. Brush generously with half of the honey-ginger glaze.
- 5
Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush with the remaining glaze during the last 2 minutes of cooking.
💡 Ammattilaisvinkit: Cooking time may vary depending on the thickness of the fillets. - 6
While the salmon is baking, heat 1 tbsp olive oil in a large skillet over medium heat.
- 7
Add the fresh spinach to the skillet. Cook, stirring, until just wilted, about 2-3 minutes.
💡 Ammattilaisvinkit: Don't overcrowd the pan; wilt in batches if necessary. - 8
Season the wilted spinach with salt and pepper to taste.
- 9
Serve the glazed salmon fillets over the wilted spinach. Garnish with toasted sesame seeds, if desired.
💡 Ammattilaisvinkit
- ✓Use good quality New Zealand honey for the best flavor.
- ✓Adjust the amount of ginger and garlic to your preference.
- ✓Don't overcook the salmon; it should be moist and tender.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes to the glaze for a touch of heat.
- Serve with steamed rice or quinoa instead of spinach.
- Broil the salmon for the last minute of cooking for a slightly caramelized top.