It’s not often I find myself flying solo come dinnertime these days.
I usually have at least one other hungry mouth to feed, most often my gent of course. Yesterday though, he had a very important man date to attend, and I had a very lonely salmon fillet in the freezer. There really was only one way the evening was going.
I was pretty pinched for time, man things are hectic at the moment!
I’ve been in the kitchen every moment I have spare, recipe testing for a recipe eBook that we’re launching in November. I keep thinking that November is an age away, but no sir. It’s a couple of weeks!
Harry is heading to India for the Bodypower tour, and we’re hoping that this recipe book will be super useful for the lifters out there. A significant portion of the Indian population are vegetarian, and their access to protein sources is much more limited than it is for veggies over here. So, it’s tricky for them to get enough protein into their diet to properly fuel their training, and it’s always the first thing that Harry is asked.
That’s where the eBook comes in! I’m perfecting around 25 recipes made using ingredients readily available in India, and heaps of cooking tips and a list of essential produce and products that make cooking healthily a whole lot easier.
Now, this is my bread and butter – I love being in the kitchen! But like I said..hectic. So a super simple salmon dinner was just the ticket.
My favourite part is that the marinade doubles up as the glaze – so it’s much less faffy than it sounds.
Keep your eyes peeled for the eBook over the next couple of weeks. And if vegetarian isn’t your bag – never fear. I’m already working on a cookbook for you guys, too!
Honey & Soy Glazed Salmon
- 1 salmon fillet
- 1 Tbsp soy sauce (reduced salt)
- 1 Tbsp honey / agave nectar
- 1/2 tsp minced garlic
- 1/4 tsp minced ginger
- fresh chilli, very finely chopped (optional, to taste)
Pop your salmon into a freezer bag and add the soy sauce, honey, garlic, ginger and chilli (if using).
Rub the ingredients into the salmon, seal the bag and leave to marinade for at least 15 minutes - but the longer the better! A few hours is fine.
When you're ready to bake your salmon, preheat the oven to 175C and line a baking tray with foil.
Carefully remove the salmon from the freezer bag, reserving the marinade - this will be the glaze.
Bake the salmon for 10-15 minutes depending on the size of your fillet.
Whilst it's baking, pour the marinade into a sauce pan and reduce over a medium heat until nicely thickened.
Pour over the salmon to serve.
Calories: 345 / Protein: 34g / Carbohydrate: 13g / Fat: 18g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.