This Ginger Salmon with Chilli makes the perfect meal for any season. There is nothing nicer than fresh fish cooked quickly and served with a flavourful sauce that is simple to make. Enjoy! This recipe can be found in Allan Hirsch’s cookbook a Taste of Hirsch’s.
- 500 g fresh salmon fillets, skin on, cut into 4
- 30 ml soy sauce
- 10 ml sesame oil
- 1 whole red or green chilli, chopped finely
- Juice and rind of 1⁄2 lemon
- 15 ml sweet chilli sauce
- 1 clove garlic, crushed
- 2 cm fresh ginger root, peeled and grated
- Pink Himalayan salt and freshly-ground white pepper, to taste
- Olive oil
- 30 ml chopped fresh dill, chives or micro-herbs
- To serve: Steamed courgettes and broccoli
1. Marinade fresh salmon fillet for 2 hours, skin-side up, in the soy sauce, sesame oil, chilli, lemon rind
and juice, sweet chilli sauce, garlic, ginger, and seasoning. Do not let the skin touch the marinade.
2. Heat a griddle pan until hot, brush with some olive oil. Sear salmon, skin-side down first; turn over
onto the other side. Cook for 6 – 8 minutes.
3. Remove and keep warm.
4. To plate: Place linguine or choice of side on a plate. Arrange the salmon fillet on top, and drizzle the juices over.
Garnish with herbs or micro-herbs. Serve steamed courgettes and broccoli alongside.
• Try this recipe with dorado, kingklip, kabeljou, trout, or hake (from a sustainable source) for a
different taste combination.