Two Magpies: Food Porn: Asian-style Sticky Salmon

I've been working on my cooking skills over the past year or so and while I've definitely improved I have a long way to go. This is a recipe I've been cooking since the beginning of the 'experimental phase', which was really just a test in not burning down the kitchen every time I cooked.

M and I both love asian food, whether it's Indian, Chinese, Vietnamese, etc. I found this recipe in a Sainsbury's (English supermarket) magazine and we've cooked it about 100 times since.

So here goes my first installment of the Food Porn series, please let me know if you see any room for improvement or any suggestions because I am still very much in the learning stages.

Asian-Style Sticky Salmon

Preperation Time: 15 Minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:
1 tbsp fresh root ginger, finely chopped
2 tbsp honey
4 tbsp soy sauce, plus extra for drizzling
zest and juice of 1 lime
4 skinless salmon fillets
1 tbsp olive oil
2 x 300g packs stir fry vegetables
1/2 red chilli, chopped (optional)
2 tbsp sesame seeds, toasted

*A few notes*

I don't use chilli because M is a bit of a wimp and can't take the heat
I use sesame oil instead of seeds just as a matter of personal preference (I don't like seeds in my food)
I double the marinade recipe because we like extra juice

1. Put the ginger, honey, soy sauce and lime zest in a bowl. Mix well, then add the salmon fillets and coat thoroughly. Cover and chill in the fridge for 10 minutes.

2. Heat half the oil in the pan and add the vegetables and chilli (if using) with a splash of water and stir fry for a couple minutes. Drizzle with a little soy sauce, remove from the pan and keep warm.

3. Heat the remaining oil in the pan, add the salmon fillets and cook for 2 to 3 minutes on each side until golden and cooked through. Place on top of the vegetables, squeeze over the lime juice and sprinkle with sesame seeds before serving (if using).

* I use sesame oil to cook the fish in to add the sesame taste.

Per serving: 417 Calories, 25g fat (4g saturated), 10g carbohydrates *this is if you follow the recipe as is, I'm not sure the difference with the replacements.