Three fresh and simple salmon recipes perfect for springtime
Springtime means it’s time for a change from hearty stews and indoor dining. Celebrate this fresh new season with these easy light salmon recipes.
One dish salmon and roast vegetables
This recipe is one you will truly appreciate when you’re having someone over for dinner and need to conjure up a meal quickly. Fresh vegetables, two fillets of salmon and one dish are all you need.
- 400g new potatoes, halved or quartered
- 2 tbsp olive oil
- 8 asparagus spears, washed, trimmed and halved
- 2 handfuls cherry tomatoes
- 1 tbsp balsamic vinegar
- 2 salmon fillets, 140g each
- A handful of fresh basil leaves.
- Heat the oven to 180 degrees Celsius. Place potatoes and 1 tbsp olive oil into an ovenproof dish. Roast the potatoes for 20 minutes, or until they begin to brown. Then toss the asparagus into the dish as well. Return the dish to the oven for 15 minutes.
- Add the cherry tomatoes and balsamic vinegar, then place the salmon amongst the vegetables. Drizzle the remaining olive oil over the contents and return to the oven for a final 10-15 minutes or until the salmon is cooked.
- Once ready, shred basil leaves over and serve straight from the dish.
Tip: to speed up cooking time, prepare potatoes by parboiling them before roasting.
Teriyaki salmon with zucchini
This meal is a scrumptious seafood delight, ideal as a dinner for two. Add a garden salad or some fresh garlic ciabatta as an accompaniment.
- Low-sodium teriyaki sauce
- 2x 140g salmon fillets
- Sesame seeds or cilantro
- 2 small zucchini, thinly sliced
- 4 scallions, chopped
- Extra virgin or coconut oil.
- Combine 5 tbsp of teriyaki sauce with the salmon and marinate in a sealable plastic bag for 20 minutes. Meanwhile, toast the sesame seeds in a large non-stick skillet on medium heat for 2 minutes, then set aside.
- Drain the marinade from the bag and add the fish to the still warm skillet. Cook for 5 minutes on medium-low heat. Remove from the skillet and keep warm in the oven drawer.
- Add the zucchini, scallions and oil to skillet and sauté for 4 minutes or until browned. Stir in 2 tbsp of the teriyaki sauce.
- Serve in a dish with salmon and sprinkle over sesame seeds.
Glazed salmon with broccoli rice
The crisp lightness of salmon is always brought out well by a sweet and sour element, as seen in this honey soy combination.
- 2 tbsp organic honey
- 1 tbsp low-sodium soy sauce
- ½ cup brown rice
- 1 cup chopped broccoli florets
- 2x skinless salmon fillets
- ½ red onion, cut into 6 cm thick wedges
- 1 tbsp olive oil
- Kosher salt and ground black pepper.
- Pre-heat oven to 180 degrees Celsius. In a small bowl, combine the honey and soy sauce. Set aside.
- Cook the rice on the stove, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender. This should take about 5 minutes. Fluff with a fork to maintain a nice texture.
- Meanwhile, place the salmon and onion on a tray covered in tin foil. Drizzle with olive oil and season with a sprinkling of salt and pepper.
- Bake for about 10 minutes or until the salmon is cooked, spooning half the soy sauce glaze over the fish during the last 2 minutes.
- Serve the salmon and onion with the rice and the remaining glaze.
Versatile, heart-healthy salmon is a terrific companion to springtime cooking, so ensure you complement your meal with some of Nederburg’s best white wines including The Winemaster’s Reserve Sauvignon Blanc and The Winemaster’s Reserve Riesling.