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

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

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.