Grilled Salmon in Sweet Soy Glaze

1. 1 Soy sauce 17 ml
2. 2 Salmon filletpack 400 g ≈ $10.50 175 g
3. 3 Brown sugar 5 g
4. 4 Sunflower oil 6 ml
5. 5 Eggplant≈ $4.33 per kg 40 g
6. 6 Onions≈ $1.60 per kg 25 g
7. 7 Green onionspack 50 g ≈ $1.30 10 g
8. 8 Cherry tomatoespack 250 g ≈ $2.50 40 g
9. 9 Lemon≈ $4.70 per kg 19 g
10. 10 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the salmon² dry with paper towels and cut into serving-sized pieces.

2. Mix soy sauce with sugar in a shallow dish until the sugar dissolves.

3. Place the salmon² in the sauce, let it sit for 10 minutes, then flip and marinate another 10 minutes.

4. Cut eggplant⁵ and onion⁶ into large chunks, pierce cherry⁸ tomatoes with a skewer, and toss the vegetables in oil.

5. Heat the grill and cook the vegetables for 6–8 minutes until tender with browned edges.

6. Grill the salmon² for 4–5 minutes per side until the flesh turns opaque and flakes easily.

7. Serve the salmon² with the vegetables, garnished with chopped green⁷ onion⁶ and dill¹⁰, and a lemon⁹ wedge.