HONEY GLAZED SALMON
This honey glazed salmon is seared salmon fillets topped in a honey, soy sauce and garlic glaze. A quick and easy dinner option that’s on the table in just 20 minutes!
4 salmon fillets 190g each
2 teaspoons olive oil
salt and pepper to taste
2 teaspoons garlic minced
3 tablespoons water
1 tablespoon lemon juice
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons chopped parsley
lemon wedges for serving optional
INSTRUCTIONS
Heat the olive oil in a large pan over medium high heat. Generously season the salmon with salt and pepper to taste.
Place the salmon skin side up in the pan. Cook for 4-5 minutes per side or until cooked through.
Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
Add the garlic to the pan and cook for 30 seconds.
Add the water, lemon juice, soy sauce and honey to the pan; bring to a simmer.
In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Return the salmon to the pan and spoon the sauce over the top. Sprinkle with parsley and serve with lemon wedges if desired.
Creamy Tamarind Prawn Pasta
Prawns, cream, wine....tamarind. And don't forget the Parmesan. Sometimes we feel like a little dine-in decadence!
You will need:
400g dried pasta
400g shelled prawns
3 tbs butter
250g bag baby spinach leaves
4 cloves garlic, sliced
1 cup cream
1 cup dry white wine
3 tbs Jenny’s Kitchen Tamarind Chutney
Parmesan cheese
Salt and pepper
To prepare:
Place the pasta in plenty of salted boiling water and cook until al dente and drain. You’ll want the pasta to be ready at the same time as the prawns.
In a large pan, heat butter until melted. Add garlic and sauté on medium heat for 2 minutes until lightly golden. Add wine to the pan and simmer about 5 minutes or until reduced by at least half. (Don’t rush this bit otherwise your sauce will be too runny).
Stir in Jenny’s Kitchen Tamarind Chutney and the prawns. Stir for 4 minutes, until prawns are just cooked.
Add spinach and cream and bring heat down to a simmer. Once the cream is incorporated and spinach is wilted, add cooked pasta. Stir to combine, allowing the pasta to soak up the creamy sauce.
Season to taste with salt and pepper. Divide into 4 plates or bowls and top with parmesan.
Serves 4
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