This is one of my all time favourite recipes. If I can’t think of what to make for dinner I know I just need to grab a couple of things at the supermarket and I have a meal that will result in my kids and me being very happy indeed. The recipe is from Belinda Jeffery’s Tried and True Recipes book, which also happens to be one of my favorite cookbooks. Although the ingredients are pretty much exactly as Belinda has them, I pan fry the salmon instead of steam it as she does. I do this mainly because I simply adore crispy skinned salmon. Also I serve it with rice or quinoa and steamed carrot and bok choy; the flavours in
the fish are so good I don’t think you need to add anything else to the plate. This recipe is also yum when made with chicken thighs.
4 salmon fillets, skin on
4 spring onions, sliced
2 tablespoons finely chopped fresh ginger
1 tablespoon vegetable oil
¼ cup soy sauce
3 teaspoons caster sugar
1 teaspoon dry sherry
½ teaspoon sesame oil
Fresh ginger, julienned
Fresh chillis, sliced on the diagonal
Spring onions, sliced on the diagonal
- Place all the marinade ingredients in a flat dish and mix until well combined. Lay the salmon in the dish, making sure it is coated in the marinade. Cover the dish and leave to marinade in the fridge for at least an hour.
- Remove from the fridge about 20 minutes before you want to cook it. Heat a frypan over a high heat and when the pan is hot add the salmon, skin side down, draining off most of the marinade.
- When the salmon is cooked almost half way through, turn over and cook for another few minutes.
- When done, remove from the pan, place on a plate with whatever vegies you want to serve it with, and some rice or quinoa.
- Pour the rest of the marinade into the frypan and cook briefly, stirring, until the sauce bubbles and is heated through. Pour this over the fish, and garnish as preferred.