Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons soy sauce
  • Juice of 1 lime
  • 2 tablespoons sesame oil
  • 1 teaspoon chilli flakes ((or 1 red chilli, diced))
  • 2 cm ginger (peeled and chopped into thin slices)
  • 4 salmon fillets ((approx. 130g / 4½oz each))
  • 1 tablespoon vegetable, sunflower or wok oil
  • Sesame seeds for garnish ((optional))
  • Sliced red chilli for garnish ((optional))
  • Tenderstem broccoli, pak choi and/or green beans
  • Jasmine, basmati or brown rice
  • 1 lime (cut into quarters (optional))

Instruction

  • Mix together the soy sauce, lime juice, sesame oil, chilli flakes and ginger in a bowl to make a simple marinade.
  • Cut each salmon fillet into 4 equal chunks and place into the marinade. Turn the salmon pieces over a few times to coat them in the marinade and set aside for 5 minutes.
  • Place the oil into a large frying pan or wok and heat over a medium-high heat for 1 minute. Place the salmon, skin-side-down, into the hot pan, reserving the marinade for later. (Take care not to get splashed with hot oil!)
  • Cook the salmon for 2-3 minutes on each side (top and bottom sides, not all the sides!) and then turn the heat down to medium-low and tip in the leftover marinade. Cook for a further 2 minutes until the marinade has thickened slightly.
  • Sprinkle the salmon with a few sesame seeds and some sliced chilli. Serve with rice and steamed green vegetables. I like to put the soy sauce, sesame oil and a few lime quarters on the table for everyone to help themselves to extra.