Soy Garlic Salmon

Soy Garlic Salmon

serves 2, 20 min, cast iron

Ingredients

Salmon
salmon fillets     2 (about 150g each), skin on
avocado oil        1 tsp

Glaze
soy sauce          2 tbsp
garlic             1 clove, grated
ginger             thumb, grated
honey              1 tsp
sesame oil         1 tsp
water              splash

Bowl
cooked rice        2 bowls
cucumber           1/2, sliced
avocado            1, sliced
edamame            handful
spring onion       1, sliced
sesame seeds       to scatter

Everything but the sesame oil goes in the glaze, that goes in last as it burns easily.

Recipe

1. Pat the salmon really dry. Mix the soy, garlic, ginger, honey and water in a small bowl, keeping the sesame oil to one side.

Dry skin is what crisps, so pat it well.

2. Heat the oil in the pan on medium-high. Lay the salmon skin down and leave it until the skin is crisp and lifts freely, 3 to 4 minutes. Flip and cook 1 to 2 minutes more.

It sticks at first, then releases itself when the skin is crisp. Do not force it early.

3. Pour off the oil, turn the heat down, and add the glaze. Bubble and spoon it over the salmon until glossy, 1 to 2 minutes, then drizzle in the sesame oil.

Garlic and ginger scorch on high heat, so keep it low. The sesame oil goes in right at the end, off the boil.

4. Serve on rice with the sauce poured over, cucumber, avocado and edamame alongside. Scatter with spring onion and sesame.

Flake the salmon into the sauce for a proper rice bowl, or keep the fillet whole.

Sources: The Wooden Skillet, What Molly Made.