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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- 5 cm ginger
- 1 cayenne pepper
- 2 cloves of garlic
- 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
- Fine grater
- Preheat the oven to 180 °C.
- 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.
- 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.
- In the meantime, cook the rice according to the instructions on the package.
- 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.
- 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