Soy Bean and Asparagus Salad with Honey-Ginger Salmon
Recipe Type: Main
Serves: 2
Oven-cooked salmon with a ton of flavor and color. Serve over a bed of quinoa for a complete fish and vegetable bowl.
  • 2 salmon steaks
  • 1 tablespoon light soy sauce
  • 1 teaspoon ginger, finely minced
  • 1 tablespoon honey
  • 1 bunch asparagus, trimmed and cut into inch-long pieces
  • 1 x 200 gram packet soy beans
  • 60 grams baby spinach
  • 1 teaspoon black sesame seeds (from Asian grocer)
  • 1 teaspoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Juice of half a lime (1 tablespoon)
  • Salt and pepper to taste
  1. Preheat oven to 180 degrees Celsius.
  2. Marinate salmon steaks in soy sauce, ginger and honey for 10 minutes in a small, oven-proof container
  3. Place container into oven and bake for 12-15 minutes, depending on how well done you like your salmon.
  4. Meanwhile, bring a pot of water to boil and then steam asparagus and soy beans for around four minutes.
  5. When salmon is ready let it rest for 10 minutes to cool.
  6. To serve, place spinach and soy beans into a bowl. Place salmon on top and garnish with sesame seeds.
  7. Into the ovenproof container, whisk the vinegar, olive oil, honey and lime to make the dressing and add salt and pepper to taste.
  8. Pour the dressing into a little cup or container so people can pour it over themselves.
Recipe by Honest Cooking by Mercato Fabbrica at