Balsamic & soy-cured salmon with green beans

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olive magazine

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Recipe by olive magazine

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1. Combine the soy sauce, brown sugar, balsamic vinegar, lime zest and coriander in a bowl and stir until the sugar dissolves. Put the fish in a shallow container, pour half the marinade over and chill for 30 minutes.
2. Soak the shallots in the lime juice for 30 minutes. Blanch the beans in salted water for a minute and then cool in iced water. Drain, dry and arrange on a platter.
3. Grill the salmon for 6-7 minutes until just cooked through, then cool. Break up the fish into large chunks, put on top of the beans and sprinkle the shallots over. Pour the remaining soy marinade over and serve.

Per serving

279 kcalories, protein 26.5g, carbohydrate 12g, fat 14.2 g, saturated fat 2.8g, fibre 1.2g, salt 0.66 g

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• Maria

  11 March 2008

  Maria rated and commented on this recipe

  

  i love the combination of soy souse and balsamic vinegar!

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• Belkey

  19 March 2009

  Belkey rated and commented on this recipe

  

  I had to adapt this recipe as I was only making it for three people. I halved the marinade amount and decided to actually cook the salmon in the oven in the marinade for about 20 mins (covered with foil halfway through the cooking time). I then served my beans warm with the shallots and the salmon and all juices poured over them.

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Ingredients

• 2 tbsp soy sauce
• 6 tbsp soft brown sugar
• 6 tbsp balsamic vinegar
• 1 lime , zested and juiced
• 2 tbsp coriander seeds , slightly crushed
• 1kg salmon fillet , skinless
• 4 small shallots , thinly sliced
• 400g fine green beans

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Difficulty and servings

Serves 8

Preparation and cooking times

Low-fat

Ingredients

• 2 tbsp soy sauce
• 6 tbsp soft brown sugar
• 6 tbsp balsamic vinegar
• 1 lime , zested and juiced
• 2 tbsp coriander seeds , slightly crushed
• 1kg salmon fillet , skinless
• 4 small shallots , thinly sliced
• 400g fine green beans

Per serving

279 kcalories, protein 26.5g, carbohydrate 12g, fat 14.2 g, saturated fat 2.8g, fibre 1.2g, salt 0.66 g

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