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Honey Glazed Salmon

Clara McQuaid whips up a Chinese-inspired salmon dish served with sesame and ginger noodles and stir-fried bok choy.

My kids are not fans of soy sauce. Consequently I too often miss out on the Chinese flavours that I love. I think with age they are becoming more tolerant of the flavours, but if I really feel like something like this I give them beans on toast for dinner with a free conscience. This dish should be on the table in 25 minutes.




• 200g bok choy (if you can’t locate it then go for any green that resembles it)
• 1 bunch spring onions
• 2 cm piece ginger
• Sesame oil
• 4 salmon fillets with skin on or you can use trout fillets
• 3 squeezes of honey
• 100 ml light soy sauce
• 1 lime
• 300g straight to wok noodles
• 1 tbsp sesame seeds
• Handful of fresh coriander to serve
• Salt and freshly ground black pepper




1. Trim the bok choy to let the leaves out. Rinse and pat dry. Chop the spring onions (both green and white bits). Peel and grate the ginger.




2. Put a large frying pan and a wok onto a medium heat with a small glug of sesame oil in each. Season the salmon fillets well with salt and pepper and fry them skin side up for 5 minutes.




3. While this is cooking, stir-fry the bok choy, spring onions and ginger in the wok or pan fry for about 3 minutes, until the leaves are wilted.




4. While these are frying, put the honey and soy sauce into a small bowl and whisk.




5. Flip the fish over and cook for another 4 minutes.




6. Add the noodles and sesame seeds to the vegetables and toss well. Cook for a few more minutes, stirring regularly.




7. Turn up the heat on the salmon and spoon half the honey sauce over the fish. Simmer for a few mins until the sauce thickens and becomes syrupy.




8. Pour the rest of the sauce over the noodles, tossing through well. Season with salt and pepper.




9. The salmon is fully cooked when it is a pale pink colour through to the centre.




10. Divide the noodles between 4 serving plates. Put the salmon on top. Drizzle the rest of the sauce on top and serve with a wedge of lime and some coriander.





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