This soy salmon with spring greens recipe is a Japanese take on the classic salmon dinner—and it is quick and easy too. Serve with green tea noodles (you can buy them in ethnic supermarkets) tossed in a little of the tamari marinade, or extra sesame oil and tamari, or soy sauce.
- 2 skinless salmon fillets
- 2tbsp tamari or Japanese soy sauce
- 1tsp sesame oil
- 2tbsp mirin
- 500g (1lb 2oz) spring greens
- a little olive oil, for frying
- 1 garlic clove, crushed
- pinch dried chilli flakes
- Place the salmon in a shallow dish. Mix together the tamari, sesame oil and mirin and pour over the salmon. Set aside to marinate while you wash the spring greens, taking out any large stalks, then roughly tear up the leaves and chop the stalks.
- Heat a non-stick frying pan and add a little olive oil. Remove the salmon fillets from the marinade and put the marinade into a small pan or microwave-proof bowl. Fry the salmon for a few minutes on each side until cooked through.
- Meanwhile, heat a wok or deep frying pan until smoking, add some oil, garlic, chilli and greens and stir-fry until they’re wilted. Divide the greens between 2 serving dishes and top each one with a salmon fillet. Heat the marinade and pour over.
Recipes & Images courtesy of thinkvegetables.co.uk