lunch
Chinese Five Spice Salmon
Info
Soy sauce marinated salmon in a sticky Chinese five spice glaze served with fluffy jasmine recipe, edamame, and roasted broccoli. Perfect for dinner and meal prep.Ingredients
Method
Ingredients
Salmon
- 4 salmon fillets
- 5 tbsp light soy sauce
- 1 ½ tbsp olive oil
- 1 tbsp mirin
- 2 tbsp honey
- 2 tsp Bart garlic paste
- 1 tsp Bart ginger paste
- 1 tsp Bart Chinese five spice
- Salt and pepper
Rice and veg
- 400g uncooked jasmine rice
- 250g frozen edamame
- 2 small heads broccoli, sliced into florets
- 1 tsp Bart Chinese five spice
- 2 tbsp olive oil
- Salt and pepper, to taste
- 4 spring onions, thinly sliced (green part only)
Method
- Whisk together all the ingredients for the salmon marinade in a small bowl.
- Place the salmon fillets in a shallow bowl and pour over the marinade. Refrigerate, covered, for 15 minutes flipping halfway through.
- Cook the rice according to packet instructions and allow to cool (alternatively keep warm if serving straight away).
- Preheat the oven to 200C/180C fan.
- Toss the broccoli in the oil, Chinese five spice, salt, and pepper and spread on a baking tray. Roast for 20-25 minutes until cooked through.
- Once the salmon has finished marinating, place the fillets onto a lined baking tray reserving the marinade. Bake in the oven with the broccoli for 12-14 minutes, or until just cooked through.
- Meanwhile prepare the edamame according to packet instructions.
- Add the reserved marinade to a small pan over a medium heat and simmer gently until thickened, stirring often. Remove from the heat and set aside.
- For Serving Straight Away:
- Serve the cooked rice topped with the salmon, roasted broccoli, edamame, and garnish with sliced spring onions.
- For Meal Prep:
- Allow everything to cool, divide the rice, roasted broccoli, edamame, and salmon into individual containers. Garnish with spring onions and store in the fridge for up to 3 days.
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