Ingredients
- Sticky ginger and chilli crusted salmon
- Everyday Favourites raw Scottish salmon portions skinless 140-170g 4
- 4 inch pieces of ginger, finely grated 2
- Garlic cloves, finely grated 8
- Coriander, stalks finely chopped and leaves reserved to serve 1 large bunch
- Mild red chillies, deseeded and finely chopped 4
- Kikkoman soy sauce 8 tbsps
- Rice wine 180ml
- Mirin 120ml
- Brown sugar 3 tbsps
- Lime zest and juice 1
- Olive oil 1 tbsp
- Soy stir-fried greens
- Small brown onions, finely sliced 2
- Sea salt a pinch of
- Brown sugar 1 tsp
- Tenderstem broccoli, trimmed and sliced in half lengthways 250g
- Asparagus spears, trimmed of their woody end 150g
- Mange tout or snow peas, washed 150g
- Peanut oil 3 tbsps
- Kikkoman soy sauce 2 tbsps
- Whole mint leaves to serve
- Whole coriander leaves to serve
- Nigella seeds 1 tbsp, to serve
Method
Sticky ginger and chilli crusted salmon- Preheat your oven to 230°C fan.
- Combine the soy sauce, rice wine, mirin, brown sugar, garlic, coriander stems and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it has reduced by half. Remove from the heat and add in the remaining ginger, lime zest and juice and allow to cool.
- Rub the bottom of a baking dish with the olive oil and place in the salmon fillets, leaving room between them. Spoon a heaped tablespoon of the glaze over each fillet fish and allow it to penetrate for a few minutes. Repeat.
- When ready to eat place in the oven for 10 minutes on the top shelf. After a few minutes pull out and spoon another tablespoon of glaze over each fish, then return to the oven for another few minutes. Keep checking the fish - and that the glaze is not burning - and take out when medium-rare to medium (be a bit brave - it will continue to cook as it sits!). Serve with soy stir fried greens.
- Heat a large wok with a tablespoon of peanut oil and fry your onions slowly with a pinch of salt and the brown sugar until caramelised, about ten minutes then tip into a small bowl.
- Return the wok to a high heat and when smoking throw in your vegetables. Fry quickly, tossing constantly, for two minutes. Add a big splash of soy sauce and the same amount of water and allow the steam to cook the vegetables. When just tender tip onto a serving platter and keep warm until ready to serve alongside the salmon.
- At the last minute scattering your nigella seeds, mint and coriander.
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