- Marinade the salmon with half the Korean glaze and leave in the fridge for at least an hour.
- Place the salmon on a greaseproof paper lined baking tray and bake for 20 minutes in a pre-heated oven (200°c fan).
- While the salmon is cooking brush the spring onions with a little sesame oil and season.
- Heat up a grill pan and cook the spring onions for 5-6 minutes or until the onions feel tender.
- To serve divide the spring onions between 2 plates and serve with the salmon. Warm the rest of the glaze and pour over the salmon.
- Serve with lime and steamed rice
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