Recipes

Date posted: 21/09/2018

Sticky ginger and chilli crusted salmon with soy fried greens

  • Serves 4
  • Timing: 1hr05mins

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

  1. Preheat your oven to 230°C fan.
  2. 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.
  3. 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.
  4. 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.

Soy stir-fried greens

  1. 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.
  2. 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.
  3. At the last minute scattering your nigella seeds, mint and coriander.
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