Simple, healthy and absolutely delicious! Our Tamari Glazed Salmon with Charred Leek is the perfect mid-week dinner which will leave you feeling satisfied and nourished. Once you get the salmon down pat, have a play with whatever veg you have in your fridge or maybe try on a bed of soba noodles or wild rice.
Combine the tamari, honey, mirin and garlic in a small bowl.
Pour around half of the marinade over the cubed salmon and allow to marinate for 20 mins while you prep the rest of the bowl.
Wash the rice until the water runs clear and then pour enough water so that the water reaches the first notch on your index finger with it resting on the top of the rice.
Turn the stove on high heat and once all of the water has evaporated, place the lid on top and turn it down to low.
Do a quick pickle with the carrot and cucumber by adding the sugar, rice vinegar, water and salt to a bowl and stir. Then add in the cucumber and carrot and combine. Set aside to pickle.
Heat a heavy-based fry pan with 1 tbsp oil and once hot, add in the leeks. While they're cooking, season them with salt and pepper and cook until nicely coloured and slightly charred. Usually around 5-8 mins. Remove from pan.
To cook the salmon, heat the same pan on medium heat and add 1 tbsp oil. Once hot, add in the salmon pieces and cook until caramelised on the outside and cooked to your liking on the inside. The salmon will be prone to burn due to the honey, so keep an eye on it and avoid turning multiple times to get nice caramelisation on the outside.
To serve bowls, add a scoop of rice to the bottom, followed by charred leeks and then salmon. Arrange the pickled veg around the salmon and drizzle with remaining sauce.
Top with toasted sesame seeds and a fried egg for a more substantial meal.