Tuesday, 2 June 2015

Ginger Soy Salmon

A simple meal

Ginger Soy Salmon

2 salmon fillets, with skin

for the marinade:
2 tsp minced ginger
1 tsp minced  garlic
1 tsp sweet dark soy sauce
1/2 light soy sauce
1 tsp oyster sauce
1 tsp rice wine vinegar
 1 tsp plum sauce
ground black pepper

 In a small bowl, mix ginger, garlic, soy, vinegar, plum sauce and black pepper. 
Add the salmon and leave to marinate for 10 minutes. 
Heat a little vegetable oil in a large frying pan. 
Lift the fish from the marinade with a slotted spoon and fry for 2 minutes skin side down.
 Turn the salmon and gently peel the skin off and place it on a baking tray.
Grill the skin in a 180C oven for 5 - 8 minutes until golden and crispy.
Lift the fish from the pan, add the leftover marinade into the pan.
Add a splash of water and let it bubble for about 1 minute.
Transfer the salmon fillets to plates, spoon the sauce over and top with the crispy skin.


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