Sticky Salmon with Super Greens & Green Goddess Dressing

Name: Sticky Salmon with Super Greens & Green Goddess Dressing
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 2
Cuisine: Side dish
Ingredients: 240 g Salmon Fillets; 200 g Tenderstem Broccoli; 200 g Soya Beans; 100 g Baby Spinach; 4 Spring Onions; 1 Lime; 1 Tbsp Horseradish; 1 Tbsp Honey; Sweet Chilli Sauce; Olive Oil; Salt; Black Pepper; 1 Avocado; 1/2 bunch Mint Leaves; 1 Green Chilli; 1 Lime; 1 clove Garlic; 3/8 cup Plain Yoghurt

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Level

moderate

Cooking

6 min

Preparation

25 min

Ingredients

Servings

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	¹⁄₂ bunch
Green Chilli trimmed	1
Lime juiced	1
Garlic peeled	1 clove
Plain Yoghurt natural, fat-free	³⁄₈ 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.