Asian Baked Salmon Recipe
A baked Salmon dish with asian influences
Ingredients
Marinade
- 1/4 cup dark low sodium soya sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 onion sliced
- 1 inch ginger grated or finely chopped
- 6 cloves garlic halved
- 4-5 thai red chillies diagonally sliced
- 1 handful coriander leaves roughly chopped
- 500 gm Salmon fillet cut in 4 inch pieces
- 4 spring onions white part - sliced diagonally
- 1 tbsp sesame oil
- salt only if needed
Instructions
- In a baking dish, mix all the marinade ingredients together. Before adding the salmon, taste for salt and only add if required as the soya sauce will have quite a lot of sodium
- Add the salmon (skin side down), pouring the marinade over it. Let it rest in the marinade for 15 minutes. You can make the side-dish to go with during this time - the broccoli stir fry or cook the rice
- Preheat the oven to 200oc
- Place the baking dish in the oven uncovered and let it cook for 10 minutes
- Turn the salmon gently, pour over some more of the gravy/cooking juices carefully on top of the salmon and let it cook for another 5 minutes
- switch to the grill mode to caramelize the onions and make the skin slightly crispy. I grilled for just under 2 minutes
- Serve warm. Drizzle the gravy from the baking dish over the salmon and garnish with spring onion greens, chillis and ginger juliennes
Notes
For the stir-fried broccoli :-
- Wash the broccoli florets and drain.
- In a frying pan, add 1 tbsp of vegetable oil
- Add a few sliced cloves of garlic and let it heat up/
- Tip in the broccoli florets and add 1 tsp of soya sauce, a sprinkle of chilli flakes and 3-4 tsp of water. Mix thoroughly.
- Cover the pan for 2-3 minutes until the florets are slightly soft but retains it's crunch.
- Turn off the flame. Check for seasoning and add salt only if required. Drizzle with sesame oil and a sprinkle of sesame seeds.