Virtuous soy and ginger salmon

Salmon always feels a little virtuous to me. Perhaps it’s the gentle baby pink colour once cooked, or the happy coupling with other clean flavours like steamed rice or green vegetables. So it’s a perfect midweek supper I’d say, all lean and clean and putting a little credit in your bank for a more indulgent weekend. That’s not to say this isn’t a delicious end to a Wednesday, it most certainly is. You’re halfway there.

INGREDIENTS

30g brown sugar

10g fresh ginger, peeled and grated

40ml water, cold

15ml light soy sauce

15ml fish sauce

15ml lime juice

1 tablespoon groundnut or sunflower oil

2 salmon fillets

METHOD

Place the sugar, ginger and water in a small saucepan and boil for 3 minutes until the sugar has dissolved. Remove the pan from the heat and add the soy sauce, fish sauce and the lime juice. Stir well.

Heat the oil in a frying pan over a medium heat and add the salmon. Fry until you can see the bright pink flesh change to a lighter colour halfway up the fillet, then, using a fish slice, flip each fillet over. Pour the sauce over the fish and when the salmon is light pink throughout and cooked through (the time is dependent on the thickness of the fillets) remove the fillets from the pan. Turn the heat up under the pan and reduce the liquid down for about 1 minute to a sticky sauce. Pour the sauce over the fish and serve immediately with fluffy basmati rice, steamed greens, or if you’re feeling a bit naughty, fried noodles.

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