Hugo Martini Balearic Bootcamp Salmon in a soy, honey + sesame glaze with spinach, garlic, pickled radish and wasabi seeds

Serves: 1 • Preparation Time: 20 minutes • Cooking Time: 10 minutes • Print

Hugo Martini is a body transformational coach, fitness model and now a retreat owner. Balearic Bootcamp is his vision. This summer he will be running a camp to help people achieve the fitness goals they dream about

This is his recipe, he chose this because it´s clean and lean. It¨s nutritionally dense and as it´s salmon is one of the most nutritious fish packed full of B vitamins and minerals. The marinade adds flavour and spice with a hint of heat from the wasabi.



Step 1

Pour the mirim, honey and salt into a pan. Heat slightly until the salt has dissolved. Pour into a box and cool. Add in thin slices of radish. Pop in the fridge and leave. This is best done the night before but can be done on the morning  4 hours absolute minimum for marinating.

Step 2

Mix the soy, honey and sesame oil and coat the salmon in a box. Leave in the fridge for about 2 hours.

Step 3

Turn on the heat and pour in a little sesame oil. Once the pan is hot place the salmon skin down in the pan. Cook for a few minutes. Once the salmon is starting to colour turn over and pour in the marinade juices, this will fry and bubble quickly. Use a spoon to baste the salmon well with the juices as it´s cooking. Once the salmon is pink and just cooked all the way through take out and place the salmon in foil and wrap. Leave on the side.

Step 4

Keep the heat on medium and add spring onions and garlic to the pan throw in the spinach. At the same time put some broccoli in another pan on a rolling boil for 3 to 4 minutes. Once the spinach is wilted add in the quinoa and stir until warm, place on the plate, unwrap the salmon and place on top. Dress with a few more spring onions, add in the pickled radish and top with a few wasabi seeds. Serve the broccoli separate.


More about Hugo

Find out more about The Balearic Bootcamp here:




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