Salmon with soy butter and garlicky greens recipe

Ingredients

• 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

Instructions

1. 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.
2. Prepare the vegetables by trimming into even sized pieces.
3. Steam or boil the rice according to packet instructions. When cooked, mix in the sesame seeds and ginger with a fork. Keep warm.
4. 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.
5. 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.
6. 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.

Recipe by

Kikkoman