Sticky Salmon with Super Greens & Green Goddess Dressing
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Sticky Salmon with Super Greens & Green Goddess Dressing

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Level

moderate

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Cooking

6 min

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Preparation

25 min

Ingredients

Servings

2
Salmon Fillets
skin-on, scaled and pin-boned
240 g
Tenderstem Broccoli
trimmed
200 g
Soya Beans
frozen
200 g
Baby Spinach
100 g
Spring Onions
sliced
4
Lime
juiced
1
Horseradish
jarred and grated
1 tbsp
Honey
1 tbsp
Sweet Chilli Sauce
to taste
Olive Oil
Salt
to taste
Black Pepper
to taste
Green Goddess Dressing
Avocado
ripe
1
Mint Leaves
12 bunch
Green Chilli
trimmed
1
Lime
juiced
1
Garlic
peeled
1 clove
Plain Yoghurt
natural, fat-free
38 cup

How to cook

Prepare the broccoli and soya beans

  • Blanch the broccoli with the soya beans for 2 minutes in a pan of boiling salted water over a high heat, then drain and set aside.

Prepare the green goddess dressing

  • Scoop the avocado flesh into a blender (discarding the stone and peel).
  • Pick the mint leaves, keeping any baby leaves for the garnish.
  • Add the mint, chilli, garlic, yoghurt, lime juice and a pinch of salt and pepper.
  • Blend until smooth, adding a splash of water to loosen the consistency until it can be spooned.

Start cooking

  • Season the salmon with salt and black pepper.
  • Heat a splash of oil in a frying pan over a high heat, then add in the salmon (skin-side down) and cook for 3-4 minutes or until almost cooked through.
  • Add the honey, horseradish and lime juice to the pan and mix well to form a sticky glaze.
  • Flip the salmon over to coat it in the sticky glaze, then transfer the coated salmon to a warm plate.
  • Add the broccoli, soya beans, spinach and a splash of water to the pan.
  • Let the spinach wilt and mix to coat everything in the sticky glaze.
  • Dish up the veggies, lay the salmon on top and garnish with the spring onions and reserved mint.
  • Serve with a good drizzle of sweet chilli sauce and the green goddess dressing.
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