Salmon with Gingered Pumpkin Broadbeans

Try this delicious recipe using Kikkoman Sauce from the Best of NZ Food. Created by Ray McVinnie.

Ingredients

1 tablespoon soy bean oil
600g skinned, boned salmon fillet
4 tablespoons Kikkoman Sesame, Ginger and Soy Marinade and Sauce
400g peeled, seeded pumpkin or butternut cut into 1cm thick slices
6 very thin slices ginger
3 tablespoons Kikkoman Soy Sauce
4 tablespoons mirin
100ml water
500g frozen broad beans which have been blanched in boiling water for 2 minutes, cooled under cold water and peeled
1 spring onion, thinly sliced

To Make

Preheat the oven to 200°C

Brush a small roasting dish with the oil. Put the salmon in a bowl, add the marinade and turn over a few times so the salmon is evenly coated.
Place the salmon in the roasting dish and place in the oven for 10 minutes or until cooked through and browned. remove from the oven and keep warm.
Place the pumpkin, ginger, soy sauce, mirin and water in a wide saucepan and bring to the boil. Cover and simmer for 10 minutes or until the pumpkin is tender.
Uncover, sprinkle in the beans, cover, and cook a further minute until the beans are hot. Remove from the heat.
Break the salmon into large pieces and serve on the pumpkin and beans with the spring onion sprinkled on top.

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