Honey-Soy Baked Salmon with Forbidden Rice


  • 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

salmon 1

  • Then, place the salmon over the asparagus and sprinkle with the mustard seeds

salmon 2

  • 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)

salmon 4

  • 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

salmon 5

  • Bake for 20 minutes. After moving the ingredients to a plate, pour the remaining sauce over the salmon. Serve with forbidden rice

salmon 6

Bon appétit !

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