This is light, quick and full of zingy ginger flavour!
Another super-fast way to create a really interesting salmon dish, ideal for a quick supper with friends or even on your own, just adjust the quantities accordingly. You can even start by marinating the fillets straight from the freezer!
4 BigFish plain salmon or trout fillets
Skin on. You can defrost as per the pack instructions or use the fillets frozen (see note below).
- 2 tbsp olive oil
1 spring onion
finely sliced (to garnish)
- For the marinade
1/4 fresh red chilli
deseeded and finely chopped
- Juice of 1/2 lime
- 3 tbsp soy sauce
1 piece of stem ginger
finely chopped. Use stem ginger from a jar NOT crystallised ginger.
2 tbsp stem ginger syrup
from the jar.
- 1 garlic clove, crushed
1 pack microwaveable rice
If you wish to cook this dish immediately, defrost the salmon fillets as per the pack instructions.
Alternatively, you can make up the marinade as per the recipe, pop the frozen fillets in a dish and pour over the marinade. Cover and leave to defrost naturally in the fridge for 4-5 hours. This will allow even more time for the flavours to blend
Put all the marinade ingredients together in a shallow dish and mix well to combine.
Put the salmon in the dish, flesh side down. Now spoon over the marinade, making sure all the fillets are well coated. Cover with clingfilm and leave for about 20 minutes, or longer in the fridge (or you can marinate the fillets from frozen, see note).
When you’re ready to cook, heat a large frying pan until hot, then add the olive oil. Take the fillets out of the dish and season with salt and pepper before frying, flesh side down, over a high heat for about 2 minutes.
Then turn the fillets over and pour the remaining marinade into the pan, spooning it over the fish. Turn the heat down slightly and cook for another 3 minutes until the salmon is just cooked and the marinade has thickened into a syrupy sauce.
Meanwhile, cook the microwave rice according to the pack instructions.
To serve, put a portion of rice on each plate or in a bowl, placing a fillet on top. Put a spoonful of sauce from the pan over each fillet and then garnish with sliced spring onion. Serve with some stir-fried vegetables to make this a perfectly balanced meal!
With thanks to Mary Berry for the inspiration for this dish.