Salmon with Sticky Tomato Glaze
Salmon with sticky tomato glaze is an Asian-inspired main course where fresh salmon fillets are paired with a glossy sauce of plum tomatoes, dark sugar, ginger, chilli and vinegar. The Thermomix TM7 blends the glaze ingredients to a silky consistency and steams the fish gently, while basmati rice and tenderstem broccoli complete this balanced dinner.
About this recipe
Salmon with sticky tomato glaze Thermomix TM7 is a flavour-packed fish main course that turns a handful of fresh ingredients into a glossy, sweet-and-sour dinner worthy of a good restaurant. Recipes like this one show exactly why the all-in-one kitchen machine earns its place on the worktop: plum tomatoes, root ginger, garlic, chilli, coriander, wine vinegar and dark sugar are blended into a silky glaze in seconds, then heated until sticky and aromatic. The salmon steams gently above the basmati rice, staying moist and flaky while absorbing the fragrant steam, and the tenderstem broccoli cooks at the same time so everything lands on the plate together. This is the kind of quick weeknight dinner that feels special enough for guests, with the chilli heat balanced by the sweetness of the dark sugar and the freshness of coriander. If you have been searching for a salmon recipe for the Thermomix TM7 that delivers big flavour with very little effort and only one bowl to wash, this sticky tomato glaze version deserves a permanent spot in your weekly rotation.
Preparation tips
- Pat the salmon fillets dry before placing them in the Varoma so the steam can cook them evenly, and leave a little space between the pieces for the steam to circulate around the tenderstem broccoli.
- Taste the tomato glaze after heating and adjust the balance: a splash more wine vinegar sharpens it, while an extra pinch of dark sugar rounds out the heat from the fresh chilli and ginger.
- For a milder family version, remove the seeds from the chilli before blending, and stir the coriander through at the very end so it keeps its fresh colour and aroma over the basmati rice.
Recipe variations
- Make it gluten-free by checking that your wine vinegar and dark sugar are certified gluten-free, and serve the salmon and glaze over plain basmati rice or jasmine rice instead of any seasoned rice blends.
- For a festive winter variation, replace the tenderstem broccoli with steamed pak choi and add a strip of orange zest to the tomato glaze, giving the salmon a warmer, seasonal sweetness that pairs beautifully with coriander.
Thermomix TM7 Benefits
- The TM7 blends plum tomatoes, ginger, chilli and garlic into a silky sticky glaze in seconds, with no chopping board needed. [Multi-Function]
- Steaming the salmon and tenderstem broccoli in the Varoma keeps the fish flaky and moist while the basmati rice cooks below. [Multi-Function]
- Precise heating reduces the tomato, vinegar and dark sugar glaze until sticky without any risk of scorching the pan. [Precision Control]
- Weigh the basmati rice and water directly in the mixing bowl so the grains turn out fluffy, never soggy, every single time. [Time Savings]
- Chopping the coriander stalks finely in the bowl distributes their fresh, citrusy flavour evenly through the tomato glaze. [Multi-Function]
Ingredients
- fresh root ginger
- garlic clove
- fresh coriander
- fresh red chilli
- plum tomatoes
- red wine vinegar
- dark brown sugar
- fresh salmon fillets
- tenderstem broccoli
- water