Easy Dinners
SOY BEAN & ASPARAGUS SALAD
WITH HONEY-GINGER SALMON
TIME: 30 MINUTES
INGREDIENTS
2 salmon steaks
1 tbsp light soy sauce
1 tsp ginger, finely minced
1 tbsp honey
1 bunch asparagus, trimmed
1 (7 oz.) package soy beans
2 oz. baby spinach
1 tsp black sesame seeds
1 tsp red wine vinegar
1 tbsp olive oil
1 tsp honey
1 tbsp lime juice
salt and pepper to taste
tip:
Freeze your fresh
salmon to preserve its
freshness and save it
for the winter months.
Frozen salmon is good
for up to four months,
when properly frozen
and thawed overnight
in the refrigerator.
DIRECTIONS
Preheat oven to 350 degrees.
Marinate salmon steaks in soy sauce, ginger
and honey for 10 minutes.
Place marinated salmon steaks into oven and
bake for 12-15 minutes.
Meanwhile, bring a pot of water to boil and
steam asparagus and soy beans (4 minutes).
When salmon is ready let it rest for 10
minutes to cool.
To serve, place spinach and soy beans into a
bowl. Place salmon on top and garnish with
sesame seeds.
Dressing:
Whisk the vinegar, olive oil, honey and lime
to make the dressing and add salt and pepper
to taste.
30 | fullplatemag.com
winter edition | 31