Honey Soy-Glazed Salmon with Wasabi Smashed Peas and Crunchy Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. In a small bowl, mix honey, soy sauce and sweet chilli sauce together. Pat salmon dry with paper towels, remove any remaining scales and pin bones and cut into 2–3 pieces. Place, skin-side-down on prepared tray. Pour over honey soy glaze and sprinkle with chilli flakes (if using). Toss to coat and set aside.
3. Bring chicken broth to the boil in a medium pot. Add peas and cook for about 6 minutes until soft. Drain, return to pot and mash with wasabi paste and olive oil. Season to taste with salt and black pepper. Cover and set aside.
4. Bake salmon for 6–8 minutes, or until salmon is cooked medium. Rest for 2 minutes.
5. While salmon is cooking, mix all dressing ingredients together in a medium bowl. Peel and grate carrot or cut into thin matchsticks; use a vegetable peeler to peel long strips of cucumber, stopping when you reach the core. Add carrot, cucumber, mung bean sprouts, wasabi peas and coriander to bowl with dressing and toss to coat.
6. Divide wasabi smashed peas between plates and top with salmon. Place crunchy salad on top or to the side. Squeeze lemon juice over just before eating.