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!
- 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
- Mix the soy sauce, fish sauce, vinegar, garlic and ginger together in a bowl.
- Add the salmon and leave to marinate for 15 minutes at room temperature.
- Preheat oven to 230C/Gas 8 and lightly grease a large baking tray.
- Remove the salmon from the marinade and place the fillets onto the tray.
- Toss the vegetables in the remaining marinade, then spread them around the salmon.
- Bake for 15 minutes or until the salmon is cooked to your preference.
- Serve with spring onions sprinkled on top.