Salmon has such a distinctive flavour that it can hold it's own when matched with the likes of soy, ginger and lime. I have used honey in this recipe as it caramelises the fish in the pan and gives a sticky, charred texture. By cooking the mangetout and carrots in the pan, it coats them in the remaining sauce and really marries the elements of the dish together.
2 good quality salmon fillets
1 garlic clove, minced
A handful of fresh coriander
1 1/2 tbsp honey
1 tbsp fresh ginger, grated
The juice of one lime
3 tbsp soy sauce
2 tbsp sesame oil
2 handfuls of mangetout
2 handfuls of carrot, chopped into sticks
Chop the coriander roughly and combine in a bowl with the garlic, honey, ginger, lime and soy. Once mixed thoroughly add in the salmon, cover and allow to marinate for 15-30 minutes.
In the mean time steam the vegetables for 3 minutes to get them started. Once the 3 minutes have elapsed put the vegetables to one side, ready to throw in the pan.
Heat a large pan with the sesame oil, when it's sizzling hot put the salmon in and a spoonful of the remaining sauce. Fry for 2/3 minutes on each side, depending on how you like your fish cooked, and pour on any remaining sauce.
Once cooked, put the salmon on the plates ready to serve, and throw the vegetables in the salmon pan. Toss them around so they are evenly coated in the sauce and starting to caramelise after a few minutes.
Serve immediately and enjoy!