Baked Soy-Glazed Salmon with Nectarine Salad
From the foundersAlexander Eriksson·Founder & CEO
Oven-baked salmon fillet marinated in soy, ginger and garlic, served with a fresh salad of nectarines, spinach and oven-roasted mushrooms.
Ingredients
2 servings
- 500 gFrozen salmon fillets 4-pack 500g Pacific brand
- 250 gMushrooms 250g Class 1 ICA
- 200 gNectarines in basket 1kg Class 1 ICA
- 130 gBaby spinach washed 65g ICA
- 4 mskJapanese soy sauce
- 1 mskGinger (grated)
- 2 klyftorGarlic
- 1 mskRapeseed oil
- 1 stLime juice
How to make it
- 1
Preheat the oven to 200 degrees.
- 2
Mix the Japanese soy sauce, grated ginger, crushed garlic and lime juice in a small bowl.
- 3
Quarter the mushrooms. Spread them on a baking tray and drizzle with half the rapeseed oil and a little salt.
- 4
Place the salmon fillets on the same tray. Drizzle half the soy marinade over the salmon.
- 5
Bake in the oven for about 12-15 minutes until the salmon is just cooked through and the mushrooms have taken on a nice colour.
- 6
Thinly slice the nectarines. Toss in a bowl with the baby spinach, the rest of the rapeseed oil and a pinch of sea salt flakes.
- 7
Serve the salmon and roasted mushrooms with the fresh nectarine salad and drizzle over the remaining soy marinade as a dressing.
Kitchen tips
- Use Japanese soy sauce for a fuller, slightly rounder flavour that goes perfectly with salmon.
- Don't overbake the salmon; it should reach a core temperature of about 48-52 degrees to stay juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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