20minutes
472Calories
33gProtein
2servings
The glaze is honey, garlic and soy sauce, reduced in the pan until it clings to the fish. The slaw underneath is raw and sharp so it does not turn too sweet.
Ingredients
Forservings
- 300 gSalmon fillet (2 piece)
- 20 gHoney (1 tbsp)
- 20 gSoy sauce (1 tbsp)
- 10 gCanola oil (1 tbsp)
- 150 gWhite cabbage
- 80 gCarrot
- 10 gVinegar (2 tsp)
- 10 gOlive oil (1 tbsp)
- Garlic, lemon, coriander, salt, pepper
How to make it
- Finely shred the cabbage and carrot and knead with the vinegar, olive oil, salt and pepper.
- Fry the salmon skin side down in the rapeseed oil for four minutes, turn it, add the honey, soy sauce, garlic and lemon, reduce for two minutes and spoon it over the fish.
- Serve on the slaw with coriander.
One tip
The glaze catches fast. As soon as it bubbles, off the heat.
Nutrition per serving
| Calories | 472 |
|---|---|
| Protein | 33 g |
| Fat | 30 g |
| Carbs | 17 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Vegetable tagine with chickpeas
Beef fillet with rosemary and garlic
Salmon with potatoes and pak choi