4 10 oz skinless salmon fillets
for the glaze
2 tbsp raw honey
1 tbsp Dijon mustard
juice of 1 lemon
1 1 inch piece of fresh ginger, peeled and grated
for the cabbage
3 tbsp olive oil
1 small cabbage, sliced into thin strips
1 garlic clove, crushed
1 tbsp sesame seeds, plus extra to garnish
freshly ground black pepper
4 spring onions, chopped
Heat a large, non-stick pan over high heat and add the salmon- If you have a good-quality, non-stick pan, there should be enough oils in the salmon to cook it without the need to add any extra oil. Cook the salmon for 3-4 minutes on each side.
Meanwhile, make the glaze. Place the honey, mustard, lemon and ginger together in a bowl and stir to combine. Set aside.
When your salmon is just about cooked, spoon the glaze over the top, then take off the heat. The glaze will carmelise in the hot pan and turn the salmon sticky and brown.
To cook the cabbage, heat half the olive oil in a wok over a medium heat. Add the cabbage and stir fry for 3-4 minutes, then add the remaining oil and cook for another 5 minutes, tossing all the time (if you need more moisture, add a drop or two of water). Add the garlic and sesame seeds and cook for a further minute.
Turn the cabbage out onto a plate, season with black pepper and top with the glazed salmon. Scatter the spring onion over the top and serve with a few extra sesame seeds.
Stay connected with Chef Daniel Green on www.danielgreen.tv. Get his new book The Paleo Diet on Amazon.