Recipes
Date posted: 21/09/2018
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.