Chef Sham-Ginger and Soy Salmon on JF Show.
Ginger and Soy Salmon
INGREDIENTS:
Salmon:
200g Sliced Salmon Fillet;
4Tbsp Light Soy Sauce / Chef Sham One-For-All Sauce;
1 Lime;
1 Tsp Sesame Oil;
4 Tbsp Ginger, julienned;
4 Spring Onion, julienned;
1/2 Cup Coriander Leaves.
Asian Salad:
200g green cabbage;
100g Shredded Chinese Cabbage;
3 Spring Onions, sliced;
1 Bunch Coriander;
1 handful chopped Green Beans, slice;
1 Tsp Sesame Seed;
1tbsp sugar / honey;
Juice of 1 Lime;
1 Tsp. Sesame Oil;
Pinch Salt.
METHOD:
• Preheat the oven to 180C
• To make the Asian Salad, mix all the ingredients in large bowl, then squeeze in the lime juice, sesame oil and salt. Allow to pickle for a few minutes while you prepare and cook the salmon
• Place a piece of Baking Paper along the length of a large baking tray. Allow a 10cm overhang at each end. Place the salmon on top of this paper.
• In a small bowl, mix together the soy / One-For-All sauce, lime juice and sesame oil and stir to dissolve. Pour this mixture over the sliced salmon and marinade for 10-15 minutes if possible.
• Heat a non-stick pan and sear the marinated salmon for one minute on each side. Remove carefully from the pan using a spatula, making sure not to lose any of the pan juices. Slide onto a serving plate.
• Serve the salmon with the Asian Salad
Chef Sham spoke to Joe Finnegan about it. Take a listen here:
