Salmon with soy butter and garlicky greens recipe
A simple summer dish made special with Kikkoman Soy Sauce
During the summer months it can be hard to come up with light meals that don't skimp on flavour – but this salmon dish from Kikkoman ticks all the tongue-tingling boxes. Garlicky, delicious and enriched with traditional Japanese soy sauce, this one's a serious crowd pleaser. Serving suggestion: eat outside.
- 4 fresh salmon fillets
- Pinch white pepper
- 250g butter, at room temperature
- 2 tbsp Kikkoman Soy Sauce
- 400-500g seasonal green vegetables such as asparagus, mangetout and broad beans
- 4 cloves garlic, finely sliced
- 250g rice (any variety)
- 2 tbsp toasted sesame seeds
- 2 cm chunk root ginger, cut into fine matchsticks
- Stir the soy sauce and butter together until well combined. This will make much more soy butter than you need for this recipe – but it can be used to flavour a huge range of foods, including steak, risotto, pasta, eggs and fish.
- Prepare the vegetables by trimming into even sized pieces.
- Steam or boil the rice according to packet instructions. When cooked, mix in the sesame seeds and ginger with a fork. Keep warm.
- Sauté the vegetables in a generous spoonful of soy butter over a medium heat. Add a lid so that it part steams to cook more quickly. Add the garlic halfway through cooking.
- Line a baking sheet with foil and grease it lightly with some soy butter. Season the salmon with white pepper and place it skin-side down on the foil. Top each piece with a small dollop of soy butter. Place under a hot grill for 3-4 minutes, then carefully turn over and grill skin-side up for another 4-5 minutes. Remove when the skin is crisp and bubbly.
- Serve the salmon on top of the greens with rice on the side. Spoon any extra melted soy butter from the vegetable pan over the fish.