Rum-glazed salmon with wedges and chilli greens

"Give salmon a special twist with this sticky-sweet rum glaze. Perfect for a summer lunch, the pan-fried salmon turns charred and caramelised in its rum, ginger and maple syrup marinade, before being served with sweet potato wedges and some spicy stir-fried"
Prep time:
20 min
Cook time:
35 min
Servings:
4 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
59
Moderate
Load
34
High

Nutrition per serving:

Calories654.63 kcal33%
Fat26.76 g38%
Carbs57.88 g22%
Sugars22.48 g25%
Protein40.61 g81%
Sodium1232.25 mg62%
Fiber8.53 g30%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
59
Moderate
Glycemic Load
34
High

Ingredients

4 salmon fillets, boneless, skin on
1 tbsp olive oil
4 tbsp dark soy sauce
4 tbsp maple syrup
30g fresh ginger, peeled and finely grated
4 tbsp dark rum
4 tsp Dijon mustard
2 tbsp lime juice
700g sweet potatoes, scrubbed and cut into wedges
2 tbsp olive oil
3 sprigs fresh thyme, leaves picked
pinch crushed chillies (optional)
200g Tenderstem broccoli
1 tbsp olive oil
250g pak choi, base trimmed and leaves separated
1 garlic clove, finely sliced
1 red chilli, deseeded and finely sliced
3 spring onions, finely sliced
1 lime, cut into wedges to serve

Directions

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