20g piece fresh ginger, peeled and grated finely
40 g sugar free apricot jam
1 tbsp soy sauce
30 ml water
1 tbsp sesame seeds
2 x 180g salmon fillets, skin on
1 tbsp grapeseed oil
steamed broccoli, for serving
Combine the ginger, jam, soy sauce and the water in a small saucepan. Bring to the boil, stirring. Boil, uncovered, for 2-3 minutes or until a syrupy consistency.
Add sesame seeds to a large non-stick frying pan over medium heat. Dry-fry seeds until fragrant and golden brown. Remove from pan.
Remove the bones from the salmon and season with salt and pepper.
Add the oil to the same frying pan and cook the salmon, skin side down, for 3-4 minutes or until the skin is crisp. Turn salmon and cook for a further 2-3 minutes or until cooked to your liking.
Bear in mind that the fish will continue to cook for another couple of minutes after being removed from the heat.
Meanwhile, steam the broccoli for 3 minutes then remove from the stove and keep it warm. Do not overcook. It is the best if a bit crisp.
Divide the broccoli between serving plates. Top with salmon. Drizzle ginger glaze over the top and sprinkle with sesame seeds.
Variations for wellbeingDairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.