This competition is now closed

Sticky ginger salmon

Name: Sticky ginger salmon
Total time: 30 min
Ingredients: salmon fillets 2, skins removed; stem ginger 2 balls, cut into small matchsticks, plus 2 tbsp syrup from the jar; dark soy sauce 2 tbsp; red chilli 1, sliced; groundnut oil for frying; garlic 1 clove, crushed; pak choi 2-3 heads, sliced; toasted sesame oil 2 tsp; cooked basmati rice 250g

Summer sale – try 3 issues of olive Magazine for only £5

30 minutes
servers 2
Easy

Make your own salmon parcels infused with ginger, soy and chilli and serve with a pak choi salad and rice for a nutritious midweek meal

By Janine Ratcliffe

October 24, 2019 at 12:10 pm

Try this sticky ginger salmon, then check out more salmon recipes such as our Thai salmon parcels.

Ingredients

salmon fillets 2, skins removed
stem ginger 2 balls, cut into small matchsticks, plus 2 tbsp syrup from the jar
dark soy sauce 2 tbsp
red chilli 1, sliced
groundnut oil for frying
garlic 1 clove, crushed
pak choi 2-3 heads, sliced
toasted sesame oil 2 tsp
cooked basmati rice 250g

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets spaced apart in the middle of a large square of baking paper and put on a roasting tray. Divide the stem ginger between the tops of each fillet and fold up the sides of the parchment ready to seal. Drizzle the ginger syrup and soy sauce over the fillets, sprinkle over the chilli and then seal the parcel. Cook for 15 minutes or until just cooked through.
Step 2

Meanwhile, heat a little oil in a pan. Cook the garlic and the white parts of the pak choi until tender. Add the green pak choi tops and a drizzle of sesame oil, and cook for another 2 minutes. Divide the rice between 2 bowls. Top with the pak choi then sit the salmon on top and add any juices from the tray and another drizzle of sesame oil.