Asian-Inspired Baked Salmon (Ginger Snaps, Salmon Slaps)
Orange and ginger glazed salmon with stir-fried greens and edamame. Low-Spoon, about 30 minutes, with an air fryer option.
Equipment
- Frying Pan (or BBQ)
- Kettle
- Baking Tray
- Small bowl
- Chopping Board
Ingredients
Salmon and glaze
- 250 g salmon fillet, skin on
- 1 garlic clove, crushed (or 1 teaspoon jarred minced garlic)
- 1 tablespoon minced ginger
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- 1 tablespoon tamari or soy sauce
- 2 teaspoons Natures Hollow keto honey substitute
Greens
- 1 bunch choy sum or pak choy
- 50 g frozen shelled edamame
- 1 teaspoon tamari or soy sauce
Rice and topping
- 1 packet Qetoe low carb rice
- ½ teaspoon shichimi togarashi
Instructions
Prepare
- Heat the oven to 180°C (fan-forced). Skip this step for the air fryer.
- Crush the garlic. (Or measure 1 teaspoon of jarred garlic.)
- Cut the choy sum into roughly 3 cm pieces. Keep the stems and leaves in separate piles.
- Tip the edamame into a bowl. Leave it on the bench to thaw.
Make the glaze
- Add the garlic, ginger, orange zest, orange juice, 1 tablespoon tamari and the honey substitute to a small bowl.
- Stir until well combined.
Cook the greens
- Heat a large frying pan over medium-high heat.
- Add the choy sum stems and the edamame.
- Stir-fry for 5 minutes, until the stems are tender.
- Add the leaves. Stir until they wilt.
- Add 1 teaspoon tamari. Toss to coat.
- Take the pan off the heat. Leave it on the stove to keep warm while the salmon cooks.
Cook the salmon (oven)
- Line a baking tray with baking paper.
- Place the salmon on the tray, skin side down.
- Drizzle half the glaze over the salmon.
- Bake for 5 minutes.
- Take the tray out. Turn the salmon over.
- Brush the rest of the glaze over the salmon.
- Bake for another 5 minutes, until the salmon is opaque all the way through and flakes easily with a fork.
Cook the rice
- While the salmon bakes, boil the kettle.
- Put the Qetoe rice in a heatproof jug or container.
- Cover it with boiling water.
- Leave it for 5 minutes.
- Drain well.
- Stir the rice into the greens.
Plate up
- Divide the rice and greens between two plates.
- Top each with half the salmon.
- Sprinkle with the shichimi togarashi.
Air fryer instead of the oven
- Follow the Prepare steps (skipping the oven), Make the glaze and Cook the greens, then steps 1 to 3 of Cook the salmon (oven). Air fry the salmon at 180°C for 4 minutes.
- Turn the salmon over. Brush on the rest of the glaze.
- Air fry for another 4 minutes, until opaque all the way through and flaking easily with a fork. Then carry on from Cook the rice.
Notes
Leftovers: cool within 2 hours, fridge for up to 3 days at 5°C or below, reheat once only until steaming hot all the way through. Not tested in the freezer. Key swap: soy sauce for tamari, same amount.
Nutrition
Calories: 1385kcal | Carbohydrates: 5g | Protein: 33g | Fat: 17g