Firecracker Salmon

10 ingredients
4 steps

Ingredients

  • 2 salmon fillets 170-200g
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1 spring onion thinly sliced
  • 1 tablespoon olive oil
  • 1 garlic clove crushed
  • 1 teaspoon ginger crushed
  • 1/2 teaspoon chilli flakes crushed red, optional
  • 1 tablespoon fresh parsley chopped
  • 2 1/4 cups broccoli tender stem

Directions

  1. 1
    In a small bowl, combine the first nine ingredients. Pour 1/2 the marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
  2. 2
    Lightly coat your grill pan with some oil, you can moisten a paper towel with oil and rub the pan
  3. 3
    When the pan heats up place salmon skin side down, and cook over medium heat for 3-4 minutes. Turn the salmon and cook further until salmon starts to flake.
  4. 4
    Serve with a handful of tender stem broccoli, steamed or boiled for 1 minute and seasoned, and the remaining marinade drizzled over

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