Kevin's Honey & Garlic Smoked Salmon
By Kevin Dundon
4 people
12 minutes
10 minutes
Ingredients
- 2 packets Signature Tastes Irish Organic Lightly Smoked Salmon
- 2 tbsp Butter
- 1 tsp Chilli Powder
- 2 tbsp Fresh Coriander
- 3 - Garlic Cloves chopped
- 2 cm Ginger chopped
- 3 tbsp Hoisin Sauce
- 3 tbsp Honey
- 4 - Pak Choi halved
- 200 g Rice
- 1 pinch Salt and Pepper
- 2 tbsp Soy Sauce
- 1 bunch Spring Onions chopped
Method
- Place the salmon in a large dish and season with salt, pepper and chilli powder, then set aside.
- Next, prepare the rice following the package instructions and keep it warm.
- In a bowl, combine the honey, hoisin sauce, garlic and ginger and stir into a light sauce.
- In a large saucepan, boil some water seasoned with 2 tbsp soy sauce. Once boiling, add the pak choi and blanch for a minute until just softened. Remove from the water and set aside.
- Preheat the sauté pan over medium heat and melt the butter. Add the salmon pieces (flesh side down) to colour for 2 minutes or until coloured on the base. Flip and continue to cook for a further 2 minutes until fully cooked.
- Drizzle over the honey and garlic sauce and drop the heat to low. Baste the salmon with the sauce for a further 2 minutes or so until well coated. Add the blanched pak choi and cook for 60 seconds until just softened.
- Remove from the heat.
- Serve the rice topped with the sautéed pak choi and spring onion. Then place the salmon on top with a drizzle of the honey and garlic sauce.
- Enjoy immediately.
