Maple-Glazed Keto Salmon & Greens

 

INGREDIENTS

• 1 tbs maple syrup

• 1 tbs wholegrain mustard

• 1 tbs tamari sauce

• 400g piece skinless salmon, pin-boned

• ½ tsp each black & white sesame seeds, mixed, plus extra to serve

• 1 bunch asparagus, trimmed

• 1 bunch broccolini, trimmed, thicker stems cut in half lengthways

• 2 tbs avocado oil (or extra virgin olive oil)

• Juice of ½ lemon, remaining cut into wedges, to serve

• 1½ cups coriander & mint leaves

• Mixed salad leaves & sauerkraut (optional), to serve

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METHOD

• 1. Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.

• 2. Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.

• 3. To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.

• 4. Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).