Asian Salmon

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A delicious Asian salmon dish with bok choy / pak choi and mushrooms.

My husband is becoming quite the masterchef! His experimenting and cooking skills are really impressing me – and the dishes he is making are tasting so delicious too! He cooked this Asian Salmon for us last night for dinner, and I could smell the ginger wafting up the stairs to my office! Even better, is that he cooked an extra salmon fillet, as well as the vegetables which meant I didn’t have to worry about lunch today after going out for a meeting.

There is a little bit of marinading time – but only 15 minutes – that could be going on while prepping the other ingredients.

This was such a tasty and summery dish. I loved the ginger that perfumed all of the ingredients. I ate the leftovers cold the next day, where the marinade had a chance to do its work even further! This Asian Salmon is definitely going into our meal rotation during the summer!

Asian Salmon
Author: The Purple Pumpkin Blog
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
  • 125ml light soy sauce
  • 2 tbsps fish sauce
  • 2 tbsps rice wine vinegar
  • 4 garlic cloves, crushed
  • 1 tbsp fresh grated ginger
  • 4 salmon fillets
  • oil or your choice of fat for greasing
  • 8 baby pak choi, halved lengthways
  • 200g mushrooms (use shiitake if you can find them), halved
  • 3 spring onions, finely chopped
  1. Mix the soy sauce, fish sauce, vinegar, garlic and ginger together in a bowl.
  2. Add the salmon and leave to marinate for 15 minutes at room temperature.
  3. Preheat oven to 230C/Gas 8 and lightly grease a large baking tray.
  4. Remove the salmon from the marinade and place the fillets onto the tray.
  5. Toss the vegetables in the remaining marinade, then spread them around the salmon.
  6. Bake for 15 minutes or until the salmon is cooked to your preference.
  7. Serve with spring onions sprinkled on top.


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