- Serves 2
- Prep Time: 10 mins
- Cook Time: 6-8 mins
- 2 x pieces salmon fillet with skin (+/- 175 g each)
- 1 1/2 tbsp sweet soy sauce (Kecap Manis)
- 3 tbsp dry sherry (or dry white wine)
- 4 tbsp water
- 1 cm fresh root ginger, peeled and cut into fine matchsticks
- 1 x small clove of garlic, peeled and chopped
- fresh chives or coriander to garnish
Heat a heavy based frying pan until searingly hot
Brush the cut side of salmon with olive oil and place in the non-greased pan cut side down. Cook for about 1 minute until browned underneath
Brush the skin of the fillet with olive oil, turn over and cook for 2/3 minutes until the skin is crispy
Remove from the pan and keep warm. Mix the sweet soy sauce with sherry and water and pour into the same pan
Add garlic and ginger, bring to the boil, stir and simmer for a few minutes until reduced to a sticky glaze
Return the fish to the pan and coat with sauce and bits of ginger & garlic. Serve immediately, sprinkled with herbs.
Really nice served with boiled new potatoes and mange-touts or a crispy salad.
Perfect after a busy day at work. The addition of the sweet soy sauce gives this dish a delicious sweet & sour flavour. It’s a different way of enjoying salmon.
Recipe by: Lynn MacFarlane - Training/ Human Resources Officer, Scotland