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Salmon fillet with ginger-soy marinade

Salmon fillet with ginger-soy marinade

Bring a tasty hint of Asia to a salmon dish. Marinating the salmon in a delicious sauce adds an extra layer of sensational flavour. Serve the salmon with fresh ribbons of cucumber and brown rice.

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Marinated salmon

  • EAT ME Ginger Product photo
    5 cm ginger
  • EAT ME Cayenne Pepper Product photo
    1 cayenne pepper
  • 2 cloves of garlic
  • EAT ME Limes Product photo
    1 lime
  • 2 tbsp ketjap manis (sweet soy sauce)
  • 2 tbsp soy sauce
  • ½ tbsp dark brown caster sugar or palm sugar
  • 3 tbsp olive oil
  • 4 salmon fillets, skin on
  • 300 g brown rice
  • 1 cucumber

Kitchen tools

  • Fine grater

Preparation method

  1. Preheat the oven to 180 °C.
  2. Peel the ginger and grate using a fine grater. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Slice the garlic.
  3. Squeeze half the lime. Mix the lime juice with the ginger, cayenne pepper, garlic, ketjap, soy sauce, caster sugar and olive oil to create a marinade. Place the salmon in the marinade and leave for 40 minutes at room temperature.
  4. In the meantime, cook the rice according to the instructions on the package.
  5. Remove the salmon from the marinade and sieve out the ginger, garlic and cayenne pepper. Heat a non-stick grill pan or frying pan and fry the salmon on a high heat for 4 minutes. Turn the salmon halfway. Place the salmon in an oven dish skin side down. Divide the cayenne pepper, ginger and garlic over the salmon. Bake in the oven for about 8 minutes until almost done.
  6. Make long ribbons of the cucumber with a cheese slicer or peeler. Serve the salmon with brown rice and the cucumber ribbons

Tip: Scatter with roughly chopped fresh coriander.


Nutrition value per person/bite

750 kcal
37 g
38 g
6 g
64 g
7 g
3 g

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