Ginger and Soy Salmon
INGREDIENTS:
Salmon:
200g Sliced Salmon Fillet
4Tbsp. Light Soy Sauce / Chef Sham One-For-All Sauce
1 Lime
1 Tsp. Sesame Oil
4 Tbsp. Ginger, julienned
4 Spring Onion, julienned
1/2 Cup Coriander Leaves
Asian Salad:
200g green cabbage
100g Shredded Chinese Cabbage
3 Spring Onions, sliced
1 Bunch Coriander
1 handful chopped Green Beans, slice
1 Tsp. Sesame Seed
1tbsp sugar / honey
Juice of 1 Lime
1 Tsp. Sesame Oil
Pinch Salt
METHOD:
• Preheat the oven to 180C • To make the Asian Salad, mix all the ingredients in large bowl, then squeeze in the lime juice, sesame oil and salt. Allow to pickle for a few minutes while you prepare
and cook the salmon • Place a piece of Baking Paper along the length of a large baking tray. Allow a 10cm
overhang at each end. Place the salmon on top of this paper. • In a small bowl, mix together the soy / One-For-All sauce, lime juice and sesame oil and stir to dissolve. Pour this mixture over the sliced salmon and marinade for 10-
15 minutes if possible.
• Heat a non-stick pan and sear the marinated salmon for one minute on each side. Remove carefully from the pan using a spatula, making sure not to lose any of the
pan juices. Slide onto a serving plate.
• Serve the salmon with the Asian Salad
Chef Sham spoke to Joe Finnegan about it . Take a listen here:
