Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowWhen life gets busy don’t let your diet be the thing that lets you down – why not opt for a speedy meal that’s not only full on flavours but also ready in no time at all? This beautiful salmon dish will help you cook your fish delicately with stunning flavours of rich soy sauce, garlic and black pepper for a kick, combined with sweet light brown sugar which will bring decadent caramel flavours to the star of the show. It’s the side of well-thought out greens that really brings this meal together though. Most of us consider greens to be the healthy necessity to your main, but actually these pack a real punch, and equally, the flavours work well with any side of veg. The fresh red chilli brings the heat and the pack choi brings a clean, crisp finish to an overall gorgeous family dinner. Enjoy! Glazed salmon & garlic greens
Sticky, sweet and spicy – what’s not to love about this speedy salmon dish?
Serves 4 Ingredients 4 tail-end, skin-on salmon fillets (the wider, flatter salmon fillets) 1 tbsp oil 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp dark soy sauce ¼ tsp garlic powder ¼ tsp ground black pepper 3 tbsp light brown sugar 1 tbsp sesame seeds, to serve Greens 2 tbsp sesame oil 400g pak choi (bok choi), leaves separated, rinsed and dried A bunch of spring onions (scallions), trimmed 2 garlic cloves, peeled and minced 2 red chillies, sliced 2 tbsp dark soy sauce 1. Preheat the grill to high. 2. Place the salmon fillets, skin-side up on a grill tray lined with foil. Place under the grill for 2 minutes. 3. Meanwhile, in a small bowl, mix together the oil, sesame oil, light soy sauce, dark soy sauce, garlic powder, pepper and sugar. 4. Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray). Place under the grill and cook for a further 4-6 minutes, basting two or three times, until just cooked. 5. While the salmon is cooking, make the greens. Heat the sesame oil in a large frying pan or wok over a medium-high heat. Add the pak choi, spring onions, garlic, chillies and soy sauce and stir-fry, tossing everything together, until the pak choi and spring onions soften (about 3-4 minutes). 6. Arrange the salmon and stir-fried greens on plates and top with sesame seeds.
30 minutes or less to spare? Then you’ve time to whip up a cracking meal from this fantastic cookbook, out now
(Image: Nicky Corbishley)
Extracted from Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley (Kyle Books, hardback £22), available from 29 February. Photography by Nicky Corbishley Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
