Oriental Gingered Salmon

prep 10 mins cook 6–10 mins
  • 3–4 spring onions, shredded
  • 1 cm (½ inch) piece of fresh root ginger, peeled and cut into strips
  • 1 tablespoon dry ginger ale or ginger cordial
  • 1 tablespoon light soy sauce
  • 2 skinless salmon fillets, each about 125 g (4 oz)

Mix the spring onions, fresh ginger, ginger ale or cordial and soy sauce in a bowl.

Put the salmon in a covered frying pan and poach in the mixture for 3–5 minutes on each side. Top up with a little water if needed.

Garnish the salmon with the spring onions and ginger and pour over the remaining ginger ale mixture. Serve with steamed cabbage, mangetout and new potatoes, boiled in their skins.

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