This pan-fried salmon & garlic soy greens is fast becoming my go-to weeknight dinner. I am so down with super easy, no fuss, on the table in 20 minutes recipes right now.
I feel like I’ve had a bit of an epiphany lately. OK, two epiphanies:
one: I need to be more chill about this blogging thing
two: nobody reeeaaally wants to make a recipe that takes 3 hours and 20 ingredients, no matter how pinteresty it looks.
So, here’s a dead simple recipe for pan-fried salmon & garlic soy greens that takes 20 mins tops. This is the kind of dish I make for easy midweek dinners aaall the time. Real life.
I usually use a mixture of cabbage and leeks, mainly because you can buy them pre-shredded in a bag from tesco and on weeknights I am l-a-z-y. But, use whatever you’ve got kicking about the fridge.
You’re gonna be smothering it in a delicious garlicky, salty soy sauce dressing anyway so any greens will do!
On that note, there are a couple of ingredients that you might not have to hand if you don’t do a lot of asian cooking. Firstly, rice mirin – this just adds a bit of sweetness so honey or plain ol’ sugar will do the trick nicely.
Also, sesame oil. I would seriously urge you to invest in this because it is the bomb in so many things. But, if you’re not feeling it, regular olive oil will work too.
In terms of cooking, this could not be simpler: heat some oil in a pan then pan-fry your salmon. In a separate pan, add all of the dressing ingredients and greens, then stir fry for a few minutes.
I usually serve this with rice – which conveniently cooks in the exact same amount of time as the salmon – but noodles would work well too.
- 1/2 tbsp olive oil
- 2 salmon fillets
- 200g greens, shredded (cabbage, kale or swiss chard all work well)
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 1 tsp rice mirin
- 2 tsp vinegar (I usually use white wine or cider, but use whatever you have)
- 1 clove garlic, minced
- Heat the olive oil in a frying pan over a medium-high heat. If using skin-on salmon fillets, pat the skin dry then place skin side down in the pan. Fry for about 12-14 minutes, turning halfway.
- Once the salmon has been cooking for about 5 minutes, heat another pan over a low-medium heat. Add all of the ingredients except the vegetables.
- Cook for 2-3 minutes, stirring gently. Add the greens and continue to cook for a few minutes, stirring occasionally.
- Serve the salmon on top of the greens, drizzling over any remaining sauce from the pan.