- Sticky Ginger and Chilli Salmon
This dish makes a fabulous summer lunch. Fillets of salmon readily available in most good supermarkets.
Servings
2
Cook:
6/8 minutes
Prep. time:
20/25 minutes
Difficulty:
Fairly Simples!
Ingredients
-
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 !