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Lucy Loves… Maple Soy Salmon with Soy Eggs

Categories: East Sheen,East Sheen News,News,Recipes

Maple Soy Salmon with Soy Eggs from Lucy Loves Food Blog

Maple Soy Salmon with Soy Eggs Recipe

I’ve had a bit of a break from blogging life over the last 3 weeks. Losing my Dad so suddenly has quite obviously taken the wind out of all our sails. Food and writing about food seemed so frivolous, but I have been finding solace in the kitchen. However sad we are, good food is a comfort to all and something my Dad enjoyed, alongside a glass of wine, most days. I made this Maple Soy Salmon with Soy Eggs as a soothing supper for my Mother, and felt this was the perfect dish to share with you kind people.

It’s not often you can serve a dinner to your family that’s also swanky *love that word* enough to serve to someone you’re trying to impress. Who knew that topping a dish with a soy marinated egg could transform some midweek, on special offer, salmon into a beyond delicious treat. This recipe is a beauty. The soy eggs are optional, but so worth the very little of your valuable time they take to make. The salmon itself is sweet-ish, salty with the tang of lime. Served on a bed of sticky rice with some spinach you’ve lightly wilted in sesame oil, it’s less than half an hour from chopping board to table. It was given a resounding yes from my book group, which I took as a win and it distracted them from the fact I hadn’t read the book. A big thank you to Food 52 and Freshly Zested for the lovely inspiration for this.

We have all been totally overwhelmed with love and support over the last few weeks. Getting back to a bit of Lucy Loves is a good distraction and I’ve missed rambling away on here. And there’s only so much tea and gin you can drink before you need to eat an actual meal.

This recipe will feature on Lucy Loves later this week.

Maple Soy Salmon with Soy Eggs from Lucy Loves Food Blog
Maple Soy Salmon with Soy Eggs from Lucy Loves Food Blog

Maple Soy Salmon with Soy Eggs Recipe

Serves 4

You won’t need any exciting equipment for this recipe, just pans

Soy Eggs

4 to 6 eggs, I always make extra in case one breaks, or someone wants 2

6 tablespoons warm water

1 tablespoon soft brown sugar

2 tablespoons vinegar, sherry is best, but white wine or rice vinegar would be fine

a pinch chilli flakes

150ml soy sauce


4 good sized pieces salmon, around 200g each, skin on or off, you decide

1 tablespoon oil, I used Wok oil

2 cloves garlic, crushed or grated

a pinch chilli flakes

4 tablespoon maple syrup

4 tablespoons soy sauce

Juice of a lime, you may need another half if yours is not that juicy

Black or white sesame seeds to garnish, sticky rice and sauteéd spinach to serve

Start with the eggs, at least 2, or 6 hours at best, in advance. I have made mine 24 hours in advance and they were just as good. Take a large pan of water and bring to the boil. Add the eggs, stir, then set a timer for a precise 6 minutes 50 seconds. Once the timer goes off, remove the eggs to a bowl of iced water.

In a small bowl, mix the sugar with the warm water and stir until dissolved. Stir in the soy and vinegar and add the chilli flakes. Peel the eggs once cold then add to the soy mixture. Make sure they’re submerged under the liquid, you could always put a saucer on the top then cover and pop in the fridge until needed.

For the salmon, pre heat your oven to 170 degrees assisted, Next, take a small frying pan and heat over a low flame. Add the oil then stir in the garlic and chilli flakes. Cook for a minute or so until just golden. Pour in the lime juice, soy and maple syrup, stir and cook for around 4 to 5 minutes, over a low heat until reduced ever so slightly.

Place your salmon pieces on a lined, oiled baking tray. Spoon a couple of tablespoons of the soy maple mixture onto each piece of fish, reserving the rest for serving. Place the tray into the oven and cook for around 15 minutes, or until the fish is firm, turning golden and only just cooked through.

Serve a piece of fish on a bed of rice with sauteéd spinach. Re heat the soy maple mixture, then spoon an extra tablespoon on top of the salmon. Take your soy eggs out of the marinade, cut in half then place on top of the fish. Garnish the whole dish with some black or white sesame seeds.

The eggs will keep for 24 hours in the marinade. The soy egg marinade can be kept in the fridge and used for another batch of soy eggs in the future.

Lucy Loves Food Blog
Author: Lucy Kellett