I’ve seen a number of Asian style salmon dishes in foodie magazines and websites lately and whilst I love the flavours of soy sauce, ginger, chilli and sesame with salmon, I haven’t liked any of the recipes – they always seem very fiddly with everything happening at once. So, I set about trying to make a simple Asian style salmon dish, while keeping all the flavours.
What I have ended up with is very simple indeed! The salmon is chopped into chunks and briefly marinated in a very easy marinade of soy sauce, ginger, chilli, lime juice and sesame oil. I then fry the chunks of salmon for a few minutes, before chucking in the rest of the marinade and gently cooking the salmon until it is done. The salmon takes less than 10 minutes to cook and can be done in the time it takes to make some rice. A perfect midweek meal.
I love to serve this very simply with some plain boiled rice and some steamed green vegetables. I find pak choi and tenderstem broccoli work well. I like to serve this with a glass of dry Riesling from Alsace or Germany.
Soy, Chilli and Ginger Salmon
- 6 tablespoons soy sauce
- Juice of 1 lime
- 2 tablespoons sesame oil
- 1 red chilli sliced and seeds removed (plus extra for garnish)
- 2 cm ginger chopped in thin slices (plus extra for garnish)
- 4 salmon fillets
- 200 g rice
- 400 ml boiling water
- Tenderstem broccoli
- Pack choi cut into quarters lengthways
- Vegetable sunflower or wok oil
- Sesame seeds for garnish optional
- Mix together the soy sauce, lime juice, sesame oil, sliced chilli and ginger in a bowl to make a simple marinade.
- Cut each salmon fillet into 4 equal chunks and put into the marinade. Turn the salmon pieces over a few times to coat them in the marinade and set aside.
- Next put the rice in the bottom of a steamer and add the water and salt. Put the prepared vegetables in the top of the steamer and place over the rice. Bring the rice to the boil and turn down very low. Cook for 8 minutes, by which time the rice should be just cooked and should have absorbed all the water and the vegetables should be just done.
- While the rice and the vegetables are cooking, drizzle a little oil into a frying pan and heat over a medium heat for 1 minute. Add the salmon, reserving the marinade for later. Cook the salmon for about 3 minutes on each side (top and bottom sides, not all the sides!) and then turn the heat down and tip in the marinade. Cook for a further 2 minutes.
- Sprinkle the salmon with a few sesame seeds and some extra chilli and ginger and serve with the rice and green vegetables. I like to put the soy sauce and a few limes on the table for everyone to help themselves to extra.