Asian salmon recipe

• Serves 4
• 10 mins to prepare and 10 mins to cook, plus 10 mins marinating
• 357 calories/serving

Ingredients

• 1 tbsp soy sauce
• 1 tsp caster sugar
• One lime, juiced
• One red chili, deseeded and finely chopped
• 2cm piece ginger, peeled and grated
• Two garlic cloves, finely chopped
• 2 x 260g packs of boneless salmon fillets
• Two pak choi, quartered.
• 1 tbsp sesame oil

For the slaw

• One cucumber, grated
• One carrot, peeled and grated
• ½ white cabbage, finely shredded
• Three spring onions, finely sliced
• 2 tbsp chopped coriander
• 2 tbsp cashew nuts, roughly chopped (optional)
• ½ tbsp sesame oil
• 1 tsp mirin (see Tip below)
• One lime, juiced

Method

1. Put the soy sauce, sugar, lime juice, chili, ginger, and garlic in a non-metallic shallow dish and stir well to combine.
2. Add the salmon and turn to coat in the marinade entirely. Cover the dish with clingfilm and leave to marinate at room temperature for 10 mins.
3. Meanwhile, make the slaw. Put the cucumber, carrot, white cabbage, spring onions, coriander, and cashew nuts (if using) in a large bowl.
4. Combine the sesame oil, mirin, and lime juice in a small bowl and pour over the slaw. Mix well and set aside.
5. Bring a large pan of water to a boil and add the pak choi. Cook for 3-4 mins until the veg is tender, then drain and keep warm.
6. Heat the sesame oil in a large non-stick frying pan over medium-high heat and add the salmon, skin-side down.
7. Cook for 3-4 mins until golden and caramelized, then turn over.
8. Add the remaining marinade from the dish and cook for a further 2-3 mins or until the salmon is just cooked through.
9. Transfer the salmon to 4 serving plates and place the marinade pan back on the heat.
10. Simmer for 1 min until slightly thickened. Spoon over the salmon and serve with the pak choi and slaw.

Tip: Mirin is a Japanese sweetened rice wine with a sweet, tangy, savory flavor. If you can’t find it, use rice or white wine vinegar with a pinch of sugar instead.