• Sticky Ginger and Chilli Salmon

This dish makes a fabulous summer lunch. Fillets of salmon readily available in most good supermarkets.





6/8 minutes

Prep. time:

20/25 minutes


Fairly Simples!



  • 2 Salmon fillets skin on

    2 small chillies finely diced

    1 small clove of garlic crushed

    1 thumb size nugget of ginger finely grated

    1 table spoon honey

    1 dessert spoon ketchup manis (or soy sauce)

    1 lime

    Sesame oil

Step by Step Instructions

Step 1

Make sure there are no ‘pin’ bones left in the salmon. Take the honey, garlic, chilli, ginger and ketchup manis and mix in a bowl. Grate some of the zest form the lime and add to the mix.

Marinade the salmon skin side down in a tray. (leave for 20 minutes)

Use this time to make your garnish. It could be new potatoes or rice with wilted Pak Choi

Or serve with a creative salad such as:

Spring onions, Chinese leaves, sliced cucumber; orange segments drizzled with sesame oil and soy dressing.

Step 3

Remove fish and place on serving plate skin side up with the wilted Pak Choi beneath.

Squeeze the lime into the pan and reduce the sauce (add a little water or preferably saki or rice wine vinegar)

Pour the sauce around the plate and serve.

Serve the salad (rice or new potatoes) separately.

Step 2

Heat a pan with sesame oil.

Add the fish skin side down

Cover for two minutes

Remove cover and coat fish with remaining marinade

Turn off the heat, cover and leave for a further 4 minutes.


Step 4


Bon Appétit !