This winter, Kikkoman is challenging bloggers to create an innovative, tasty ‘one pot’ or ‘one pan’ recipe using Kikkoman’s famed naturally brewed soy sauce. Kikkoman Soy Sauce is much more than a stir fry or sushi sauce. It is also a fantastic universal seasoning for all kinds of dishes like soup or roasted chicken or soya sauce chicken. Kikkoman is made with four pure ingredients – soybeans, wheat, salt and water. It is slowly brewed for several months.
I decided to cook soy, honey and mustard salmon. Scientist always recommend us to eat at least two portions of fish a week to keep you healthy. As it get colder and darker, we get less sunlight which would help provide us with a natural source of vitamin D. Fish is a good source of vitamin D and minerals. Oily fish like fresh salmon and tuna are great as they are particularly high in long-chain omega-3 fatty acids.
Firstly, I made the marinade for the salmon using soy, honey and mustard. To make this marinade/salad dressing, I used:
- 60 ml of Kikkoman Soy Sauce
- 50 ml of runny honey
- 1 tablespoon of Dijon Mustard
- 1 tablespoon of olive oil/rapeseed oil
- 1 teaspoon of mashed garlic (I bought a ready-to-use tube)
- 1 teaspoon of dill (I used dry herb)
I mixed them together using OXO salad shaker. You can read my review here. Place two pieces of salmon in Pyrex 4 in 1 plus dish with lid and pour the marinade to cover the surface of the fish. Leave it in the fridge for 24 hours. When you ready to serve, heat the salmon via the Pyrex dish in the microwave for 4 minutes (900 watt). Do adjust the cooking time according to your own microwave watts.
Serve the fish with salad on the side. If you prefer, add chips or potatoes. The marinade can also be used as a salad dressing which adds flavour and punch to a bland salad.
Disclosure: We have received a bottle of soy sauce to do this challenge.
