Honey & Soy Sesame Salmon

Meanwhile, zest and cut the lime into wedges.

Thinly slice the chilli.

Peel and grate the garlic. 

In small bowl, combine the ginger puree, honey, sesame seeds, a pinch of lime zest, half the soy sauce and half the juice from the lime. Set your honey soy glaze aside.

Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli and sugar snap peas onto a baking tray.

Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Heat a drizzle of oil in a large frying pan on high heat.

Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium.

Turn and cook the remaining three sides for 2-3 mins each. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

When the veg has a few mins remaining, remove the tray from the oven. Pour over the remaining soy sauce, toss to coat, then return to the oven for the remaining time. 

Add the honey soy glaze to the salmon. Gently turn to coat and cook until sticky, 1 min. Remove from the heat.

Once cooked, drain the potato in a colander and return to the pan. Add a knob of butter if you'd like to and season with salt and pepper. Mash until smooth.