Brown sugar & lime-glazed salmon

title="Brown sugar & lime-glazed salmon"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Brown-sugar-amp-lime-glazed-salmon.jpg" srcset="https://img.taste.com.au/obYjvRVd/w720-h480-cfill-q80/taste/2016/11/brown-sugar-lime-glazed-salmon-59500-1.jpeg 720w, https://img.taste.com.au/dpxMi7_f/w643-h428-cfill-q90/taste/2016/11/brown-sugar-lime-glazed-salmon-59500-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Brown sugar & lime-glazed salmon"
/>

(2) Rate it

• 0:30 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

This quick salmon and veg recipe is great for those looking for an easy mid-week meal.

Featured in
Main recipes, Fish recipes

Ingredients

• 110g (1/2 cup firmly packed) brown sugar


• 2 limes, juiced


• 4 x 220g pieces salmon fillet, pin-boned, skinned


• 80ml (1/3 cup) vegetable oil


• 1 clove garlic, thinly sliced


• 2cm piece ginger, cut into julienne (matchsticks)


• 2 bunches baby (Dutch) carrots, trimmed, peeled


• 2 tablespoons Massel vegetable liquid stock


• 60ml (1/4 cup) soy sauce


• 2 bunches broccolini, trimmed


• Steamed rice (optional), to serve

Method

• 
  
  
  Step 1
  
  
  
  
  To marinate salmon, place sugar, lime juice and 1 tablespoon water in a small pan. Cook, stirring, over high heat for 5 minutes or until sugar dissolves and mixture is syrupy. Transfer to a small bowl, then cool in freezer for 10 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place syrup and salmon in a large bowl and turn to coat well. Stand at room temperature for 15 minutes to marinate.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, heat 2 tablespoons oil in a large wok over high heat. Add garlic and ginger, and stir-fry for 1 1/2 minutes or until starting to brown. Reduce heat to medium–high, add carrots and stock, then stir-fry for 5 minutes. Add soy sauce and broccolini, and stir-fry for a further 5 minutes or until vegetables are tender but still crunchy. Remove from heat.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Using a slotted spoon, remove salmon from marinade and drain on paper towel. Place salmon and remaining 2 tablespoons oil in a large, non-stick frying pan, then place pan over medium–high heat. Cook for 4 minutes, turn salmon over, then cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove pan from heat, season, then rest salmon in pan for 5 minutes.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide vegetables among plates and top with salmon. Serve with steamed rice, if using.
  
  
  

• Low carb


• Lower gi

Nutrition

• 3098 kj

  Energy




• 42g

  Fat Total




• 8g

  Saturated Fat




• 5g

  Fibre




• 57g

  Protein




• 143mg

  Cholesterol




• 1201.6mg

  Sodium




• 29g

  Carbs (sugar)




• 30g

  Carbs (total)

All nutrition values are per serve

Notes

For maximum flavour, marinate salmon in the fridge overnight. Substitute ocean trout or firm white fish for salmon.

• Author: Dominic Smith


• Image credit: Jeremy Simons


• Publication: MasterChef

Source: taste.com.au