Phil Vickery's sweet and sticky salmon
Looking for a full-proof, flavourful dish that can be cooked up in 15 minutes? Look no further than Phil Vickery’s maple-miso glazed caramelised salmon. Served with pak choi and peas - this dinner is sticky, sweet and a real Monday night treat!
Sweet and sticky salmon with pak choi and peas
For the salmon:150ml soy sauce75ml red wine vinegar200ml mirin2 tbsp miso paste1 tbsp toasted sesame oil2-3 tbsp maple syrup2 tsp finely chopped garlic4 spring onions finely chopped4x 150g middle salmon fillet, skin-on
For the pak choi and peas:150g fresh runner or green beans, sliced on a long angle2 x pak choi, cut each into 6 long wedges150g frozen peas75g baby spinach leaves
To serve:4 bowls of cooked sticky rice
1. Preheat the oven to 230℃ gas 8.
2. Place the soy sauce, vinegar, mirin, miso paste, sesame oil, maple syrup, garlic and spring onions together into a saucepan, mix well, and then bring to the boil.
3. Turn down the heat and boil the sauce until you have about roughly half the original volume. Remove from the heat.
4. Place the salmon into a small oven proof frying pan.
5. Spoon over roughly a third of the sauce and pop into the hot oven or grill.
6. Cook for 2-3 minutes, then re-coat with a little sauce and cook for a further 2-3 minutes or until half cooked. Keep recoating to get a nice colour. Do not overcook.
7. Remove from the oven, cover with foil and leave to rest.
8. In a large pan or wok heat 2 tbsp of any oil. Add the runner or green beans and saute over a high heat for 1 minute, add the pak choi and a dash of water, cover and steam for 1 minute roughly.
9. Continue to cook over a high heat to drive off all the water, then add the spinach and peas and warm through.
10. Serve the vegetables in deep bowls and top with the rested salmon fillets.
11. Spoon over a little of the reserved sauce.
12. Serve with sticky rice and the rest of the sauce as a dip.