© J Sainsbury plc 2020
Sticky salmon with crushed peanuts
This salmon is delicious in a sticky hoisin glaze. Serve with a red cabbage, carrot and kale warm salad
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
For the sticky salmon
- 4 salmon fillets
- 2 tbsp hoisin sauce
- 1 tbsp reduced salt soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp fish sauce
For the salad
- 3 tsp sesame oil
- ½ large red cabbage, finely sliced
- 100g kale
- 4 carrots, peeled into ribbons
- 1 pak choi, finely sliced
- 1 tbsp rice wine vinegar
- 1 tbsp reduced salt soy sauce
- Juice of 1 lime
- ½ tsp chilli flakes
- 40g unsalted peanuts, roughly chopped
Method
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1
Preheat the oven to 200°C/gas mark 7. Lay the salmon on a sheet of tin foil, then cover with another sheet and seal to form a parcel. Place in a roasting tray and cook in the oven for 10 minutes. Meanwhile, whisk together the rest of the salmon ingredients.
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2
Once the salmon is cooked, remove it from the oven and take off the top layer of foil. Spoon over the glaze and return to the oven for another 5 minutes until the salmon is cooked and the glaze is nice and sticky. Keep warm while you make the salad.
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3
Heat 1 tsp of the sesame oil in a large frying pan. Stir-fry the red cabbage and kale for 3-4 minutes, then add the carrots and pak choi. Stir-fry for another 1 minute. Mix together the remainder of the sesame oil, rice wine vinegar, soy sauce, lime juice and chilli flakes and pour over the vegetables. Remove from the heat.
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4
To serve, break up the salmon into bite-sized pieces and toss through the salad. Sprinkle with chopped peanuts and serve, or serve as pictured.
