Salmon with Ginger & Soy

This is a quick and simple recipe, that gives your salmon a far-eastern twist. I served mine with plain boiled rice, and Stir-fried Pak Choi . The Pak Choi recipe comes from Gordon Ramsay’s Sunday Lunch, and simply involves stir frying the Pak Choi with some chopped garlic, then adding oyster sauce and soy sauce. It’s a really simple and quick dish that takes me back to the delicious garlic spinach I had in China many years ago.

Heat a little olive oil in a frying pan, and cook the salmon skin side down until the skin is crispy. Turn over and cook the other side for a few minutes, until the salmon is cooked through (I cooked a slighter thicker fillet as pictured, and so browned the sides too). Remove the salmon, and keep warm.

Melt a little butter, and add some spring onions (approx 3 onions per person), some finely sliced ginger (amount according to taste), and some finely sliced garlic (1 small clove per person). Fry for about a minute, then add soy sauce (around 1tbspn per person). Mix well, and briefly return the salmon to the pan to coat with the sauce.

If you want to add to the presentation, then a little fresh coriander will look good, as well as complementing the flavour.


3 Responses to “Salmon with Ginger & Soy”

  1. gastronomy612 Says:

    this looks amazing.

  2. […] enjoyed ours simply with some prawn crackers, but if you fancy a vegetable side dish then Pak Choi or tender-stem broccoli would go […]

  3. This was delicious – thanks!

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