- 1 salmon fillet
- 1/2 lemon
- Salt & pepper to taste
- A handful of asparagus
- 2 tbsp Soy sauce
- 1 tbsp sesame oil
- 1 tsp Honey
- 1 tsp grated fresh ginger
- 1 tsp minced garlic/ 1 tsp garlic powder
- 1 tbsp Black mustard seeds (very rich in phyto-nutrients, minerals, vitamins and anti-oxidants)
- Pineapple slices (optional)
- Preheat the oven to 200 degrees C.
- Rinse the salmon fillet under cold water, then pat dry. Take half a lemon, squeeze it while rubbing it on the salmon skin. Season with salt and pepper to taste. Cut a wide piece of foil (that will be big enough to fold it over the center and up on the ends), and place it on a baking tray.
- For the glaze: In a small bowl, combine together the soy sauce, sesame oil, honey, ginger, and the garlic. Set aside
- Start by placing the asparagus
- Then, place the salmon over the asparagus and sprinkle with the mustard seeds
- Drizzle the top of the salmon with the sauce. Finally, I love to add a little sweetness to my dishes to I placed two slices of pineapple (you could substitute it with any fruits or veggies of your choice of course)
- Spread half of the vinaigrette over the ingredients. Place the reserved sauce in a small saucepan over low heat and keep warm
- Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose
- Bake for 20 minutes. After moving the ingredients to a plate, pour the remaining sauce over the salmon. Serve with forbidden rice
Bon appétit !