- Sticky Ginger and Chilli Salmon
This dish makes a fabulous summer lunch. Fillets of salmon readily available in most good supermarkets.
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)
Step by Step Instructions
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.
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.
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.
Bon Appétit !