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Crispy soy salmon with quick pickles
Published: March 8, 2019 at 12:22 PM
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Serves 2
Easy
Total time: 45 mins
+ pickling
0 reviews
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A juicy, perfectly cooked fillet of fish with crisp skin that crackles when cut is a thing of beauty – but one that can be tough to achieve. Follow these simple steps, whatever fish you're cooking, and you'll get it right, every time
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Try this crispy soy salmon recipe with quick pickles, then check out more salmon recipes such as our sticky ginger salmon.
Ingredients
Nutrition
-
120g jasmine rice
-
2 x 200g fillets salmon
-
2 tsp vegetable oil
-
25g butter
-
2 cloves garlic
crushed
-
a thumb-sized piece ginger
finely grated
-
3 tbsp mirin
-
2 tbsp soy sauce
-
½ tbsp caster sugar
QUICK PICKLES
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75g rice vinegar
-
25g caster sugar
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¼ cucumber
halved and thinly sliced
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a handful radishes
thinly sliced
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1 red chilli
deseeded, halved and thinly sliced
Nutrition: per serving
- kcal883
- fat44.5g
- saturates12.4g
- carbs72.3g
- sugars19.3g
- fibre2.3g
- protein47g
- salt2.5g
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Method
-
step 1
To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chilli into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.
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step 2
Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.
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step 3
Heat a non-stick frying pan over a high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.
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step 4
Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.
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step 5
Add the garlic and ginger to the pan, and stir for 1 minute before adding the mirin, soy and sugar. Bubble for a few minutes until reduced and a little syrupy.
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step 6
Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.
Discover our best salmon recipes...
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