Jeeny Maltese is a Latin-American born chef and food writer. She is passionate about good eating and good food, making it accessible and approachable for everyone.
Each serving contains approximately 510 kcal.
- 1 head broccoli (300g)
- 200g curly kale
- 2 scallions
- 1 garlic clove
- 2.5cm piece fresh root ginger
- 4 tablespoons reduced sodium soy sauce (60g)
- 2 tablespoons honey (30g)
- 2 x 150g boneless salmon fillets (skin on)
- salt (optional) and freshly ground black pepper
- Grate the broccoli florets to make "rice" – you will need 250g in total. Cut the thick stalks out of the curly kale and then finely shred – you need about 150g in total. Trim and finely slice the scallions. Set aside until needed.
- Trim and peel the garlic and ginger, then finely grate. Place in a shallow dish with the soy sauce and honey, whisking to combine. Place the salmon fillets, skin side up in the marinade. Leave for at least 5 minutes or up to 20 minutes if time allows.
- Heat a non-stick frying pan over a medium heat. Drain the salmon from the marinade and wipe off the excess from the skin (reserving it to use as a sauce and add to the dry frying pan skin-side down. Cook for 3-4 minutes on each side, depending on the thickness of the salmon and how well you like your salmon cooked.
- Pour the reserved marinade into the pan with the salmon, reduce the heat and allow the sauce to bubble down for 2-3 minutes and reduce until you have achieved a nice thick glaze, spooning over the salmon occasionally to ensure it cooks evenly and does not catch on the bottom of the pan. Place on plates and keep warm.
- Add the shredded kale to the same hot pan and sauté for 4-5 minutes until just turning bright green and arrange on the same plates as the salmon.
- Tip the grated broccoli into the pan and season lightly with salt (optional) and freshly ground black pepper. Sauté for 2-3 minutes until it turns bright green. Arrange on plates with the Asian glazed salmon and curly kale, the scatter over the scallions to serve.