Brown sugar & lime glazed salmon

Ingredients:

• 110g brown sugar
• 2 limes, juiced (I ran out of limes, so I used lemons instead)
• 2 x 220g pieces salmon fillet
• 80ml vegetable oil
• 1 clove garlic, thinly sliced
• 2cm piece ginger, cut into julienne
• 2 bunches baby carrots, trimmed and peeled
• 2 tbs vegetable or chicken stock or water
• 60ml soy sauce
• 2 bunches long beans

Method:

• To marinate salmon, place sugar, lime juice and 1 tbs water in small pan. Cook, stirring over high heat for 5 minutes  or until sugar dissolves and mixture is syrupy. Transfer to a small bowl, then cool in freezer for 10 minutes.
• Place syrup and salmon in a large bowl and turn to coat well. Stand at room temperature for 15 minutes to marinate.
• Meanwhile, heat 2 tbs oil in a large wok over high heat. Add garlic and ginger and stir-fry for 1 1/2 minutes or until starting to brown. Reduce heat to medium high - add carrots and stock, then stir fry for 5 minutes. Add soy sauce and long beans and stir fry for another 5 minutes or until vegetables are tender but still crunchy. Remove from heat.
• Using a slotted spoon, remove salmon from marinade and drain on paper towel. Place salmon and remaning 2 tbs oil in a large non stick frying pan, then place pan over medium high heat. Cook for 4 minutes, turn salmon over, then cook for a further 2 minutes for medium rare or until cooked to your liking. Remove pan from heat, season, then rest salmon in pan for 5 minutes.
• Divide vegetables among plates and top with salmon.