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Soy Ginger Glazed Salmon with Green Salad


I usually like pulling 10 pots and pans out to cook. However, sometimes I just want to eat something hearty that required 30 mins or less to prepare and also little to no cleaning after.


As it gets closer to spring and the days are getting warmer, I am torn between oven bakes, salads or pasta. Do you have the same issue? But this recipe hits the spot. It satisfies me guilt free and going for seconds isn't an issue and it takes me the shortest amount of time to prepare. Another really good thing about this recipe is that you will surely have most of the ingredients in your pantry. You can also swap the salmon with chicken or tofu and what really brings this dish together is the sauce.




Soy Ginger Glazed Salmon with Green Salad

Heya Spring!


Prep time : 30 mins

Servings : 2 people


Ingredients


2 pieces of salmon (around 80-90 gms per piece)

1 cm ginger

1 garlic clove

4 tbsp dark soy sauce

1 tsp fish sauce

1 tbsp oyster sauce

1/2 tsp crushed Sichuan pepper

2 tbsp peanut oil



Salad Ingredients (check notes)


Purple cabbage

White cabbage

Bean sprouts

Shallots

Red chilli

Onion

Mint

Coriander

Carrot

Cucumber

Seeds (pepita, sunflower or peanuts)



Method


  1. Pat the salmon dry and remove any bones with a tweezer by running your finger over the flesh to feel the tip of the bones.

  2. Slice the ginger, add it into a dish with all the remaining ingredients.

  3. Add the salmon into it and marinate it for 30 mins. Flip the salmon at the 15 mins mark for both sides to marinate (check notes).

  4. Heat a skillet on medium and add 2tbsp of peanut oil.

  5. Add the salmon and cook each side for 2 -3 mins mins till caramelised (check notes).

  6. Take salmon off heat and add the sauce into the skillet and stir for 5 mins on low heat or till the sauce thickens. Turn off heat.

  7. In a larger bowl add all the salad ingredients and mix it well.

  8. Place salad on a plate, add the salmon sliced or whole and drizzle the sauce on the top.


Notes:


  1. If you do not have Sichuan pepper, swap it for Siracha.

  2. Salad ingredient quantities are not added. Add more or less of any of the ingredients mentioned. Do not skip on the mint!

  3. Marinate the salmon overnight if possible in the fridge. Do not skip the 30 mins.

  4. If you do not have peanut oil - just use any oil available.

  5. If you want the salmon to be well done cook pieces for 4 mins on each side on low-medium heat. It needs to be caramelised, not burnt!



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