Asian sticky salmon with tenderstem broccoli two ways

The gentle Asian flavours in this dish can be adapted for spice lovers and those who prefer their vegetables with less kick.


Serves: 4

Prep time: 10 minutes

Cooking time: 10 minutes


4 tbsp light soy sauce

4 tsp brown sugar

4tbsp mirin (optional, but nice)

4 salmon fillets

pack of tenderstem broccoli plus a handful of each of your choice of other steamable vegetables depending on what your family likes, eg baton carrots, baby corn, fine green beans, pak choi

1 tsp olive oil

1 inch-piece ginger, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 red chilli, deseeded and sliced into rings

a handful of fresh coriander roughly chopped

juice of a lime

brown rice or noodles to serve


1 Mix the soy, sugar and mirin if using in a shallow dish. Add the salmon and marinade for 10 minutes to an hour. You can prep everything else while this is happening.

2 Now you’re going to do three things at once. Put a steamer over a pan of simmering water and heat a frying pan and a wok on a medium heat. Put the tenderstem broccoli and vegetables in the steamer and at the same time gently cook the ginger, garlic and half the chilli in a little oil in the wok and put the salmon, skin side up, in the other pan. Don’t throw the marinade away.

3 After two minutes, turn the salmon over and take as many of the vegetables out of the steamer as you need to feed grown-ups and more adventurous eaters and add them to the pan with the garlic, ginger and chilli. Give it a good stir, season to your taste, put a lid on and leave on a low heat for another two minutes after which the salmon will be ready and the plain vegetables cooked.

4 Put the salmon on to warm plates and pour the marinade into the pan to heat through while you are dividing out the spicy, seasoned vegetables and the plain steamed ones. Add the lime juice to the sauce, stir and pour over the salmon.

5 Serve with plain, brown rice or noodles. Put the chopped coriander and a little dish of the other half of the chilli, chopped, on the table to add as people wish.

Recipe and images courtesy of

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