1 tsp olive oil
1 clove garlic finely chopped
2 tbsp fresh ginger, peeled and finely chopped
1/4 cup orange juice
1/4 cup soy sauce
Squeeze of honey
1 tsp ground coriander or fresh coriander if you can get it
Zest of 1 lemon
Fresh Tasmanian Atlantic salmon fillets
1. Heat the oil in a medium saucepan. Add the garlic, 1 tbsp of ginger and stir over low heat for 2 minutes. Add the orange juice and reduce by half. Add the soy sauce and honey and cook for 4–5 minutes, or until the glaze thickens slightly. Add the coriander, lemon zest, and remaining tablespoon of ginger and remove from the heat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Season the salmon fillets with pepper. Cook the salmon fillets for 1 minute or until just golden brown, then flip with a spatula and cook on the other side for 30 seconds. Whack the griddle with the salmon into a 180 deg oven for about 8-10 minutes.
3. Spoon a generous layer of the glaze over each salmon fillet.
4. Steam the buk choy (or broccoli) until tender, about 3 minutes. Arrange 3 quarters of buk choy onto the centre of 4 serving plates. Place the salmon fillets over the top of the buk choy and spoon some of the remaining glaze over and around the salmon. Scatter over coriander and serve with the rice.
