This is the weeknight recipe we keep coming back to. Five ingredients in the pan, twenty minutes start to finish, and it looks like you tried much harder than you did.
What you need (serves 2)
- 2 salmon fillets, skin on
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 200g bok choy or broccolini, halved lengthways
- 1 tablespoon neutral oil for cooking
- Sesame seeds and sliced spring onion to finish
- Steamed rice to serve
How to make it
- Mix honey, soy sauce, minced garlic, and sesame oil in a small bowl. Set aside.
- Pat salmon dry. Season with a little pepper (no salt — the soy sauce handles it).
- Heat oil in a large pan over medium-high heat. Place salmon skin-side up and cook for 3–4 minutes without touching it. Flip, cook 2 minutes more.
- Pour the honey garlic sauce into the pan. Let it bubble and reduce for 90 seconds, spooning it over the salmon constantly.
- Push the salmon to the side, add the bok choy to the pan, and toss in the sauce for 2 minutes until just wilted.
- Serve over steamed rice. Scatter sesame seeds and spring onion over the top. Bring the whole pan to the table on a wooden board as a trivet.
Tips
- A thick wooden cutting board makes a perfect trivet for a hot pan. It protects your bench and looks great on the table.
- Do not overcook the salmon. It should be slightly translucent in the centre when you take it off the heat. It continues cooking in the residual heat on the way to the table.
- Double the sauce if you want extra for the rice.