Soy and Ginger Salmon
I suffer from the unfortunate combination of being a lover of a wide and varied number of different cuisines, whilst also being a right fussy beggar. This has led me to develop a cooking style I sometimes refer to as ‘inauthentic cuisine’. Dishes that are close to the traditional versions but with a few subtle(-ish) changes.
One of my favourite styles of cooking to riff on is Japanese. I love the clean, fresh, simplicity of the tastes and ingredients that are common in Japanese cooking, and I can always convince myself I’m being super healthy even when I’m not (I’m looking at you Katsu Curry, but we’ll talk about that more in a future blog post….)
I travel a lot for work and when I’m tired and cranky and suffering through the wait at yet another airport terminal, I often find myself gravitating towards Japanese food if it’s available. It’s a good way avoid horrible stodge and get some vegetables into me (I can be as difficult as a toddler when it comes to vegetable consumption). I’m not exaggerating when I say the addition of Wagamama to the departure areas of both Gatwick terminals was a life changing moment for me.
With this in mind, I’ve decided to go for a Japanese-influenced choice for my first recipe, but also something easy to get us going. I’m not a huge lover of fish, but I do like salmon and this marinade is a simple but super tasty option to give it a kick of flavour. I like 2 tablespoons of sugar when I make the marinade, but if you’re not as into the salty/sweet combination as me then stick to 1. I usually serve it with roast sweet potatoes and some kind of veg, oven roasted asparagus was my choice this time. This is the reason I oven cook the salmon instead of pan frying, everything can get shoved into the over in just one or 2 pans. Well, that and it’s healthier….
3 tbsp Soy sauce
3cm (1”) length Ginger
2 cloves of Garlic
1 tbsp Rice wine vinegar
1-2 tbsp Light brown or golden caster sugar
1 tbsp Olive oil
2-4 Salmon steaks
(There’s really not much to it!)
- Finely grate or chop the ginger and garlic (I usually grate the ginger and chop the garlic, I don’t know why!)
- Mix together he first 6 ingredients in a small bowl.
- Place the salmon steaks in a plastic food bag or shallow dish and pour in the prepared marinade.
- Place in the fridge and let marinade for 20 minutes, any more and the salt in the soy sauce will start to cook the fish.
- Transfer the salmon steaks to an oven tray (make sure some of the garlic and ginger is on top) and cook for 20 minutes in an oven preheated to 170°C.
- Serve with your side of choice!
If you make this let me know what you think below!
If I’m making this with sweet potato and asparagus I use the following timings/steps:
- Set oven to preheat, prep marinade and cut up sweet potato
- Put sweet potato into oven (with some olive oil and a sprinkling of sugar if you want bit of a glaze) and place Salmon into marinade.
- [After 20mins] Put Salmon into oven
- [Another 10mins] Put asparagus into oven with a drizzle of olive oil and sprinkle of salt and pepper.
- [A final 10mins] Take everything out of the oven and serve.