Combining three great flavours: chilli, ginger and soy sauce, this sweet & salty salmon dish is set to become a dinner classic.
Australians love fresh seafood. What better to way to celebrate the beauty of salty salmon, than combining authentic flavours such as chilli and ginger. Make sure you check the freshness of your salmon and seafood before purchasing. Recipe credit to Pati Jinich.
1 cup packed dark brown sugar
1/2 cup soy sauce
1/4 cup freshly squeezed lime juice
2 tbsps seeded and minced jalapeno chilli
2 tbsps minced fresh ginger
1 tbsp garlic
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper
6 salmon fillets (about 170gm each), rinsed and patted dry
2 tbsps coarsely chopped coriander leaves for garnish
2 tbsps thinly sliced spring onions (white and light green parts only) for garnish
1. In a medium saucepan, combine brown sugar, soy sauce, lime juice, chilli, ginger, garlic, salt and pepper.
2. Cook over medium heat, stirring for a couple of minutes just until the sugar has dissolved. Remove from heat and let cool.
3. Place salmon pieces in a baking dish large enough to hold them in a single layer and pour marinade on top, turning to coat both sides.
4. Cover and refrigerate for at least 30 minutes or up to four hours, spooning the marinade over fish one or two times.
5. Preheat oven to 375C. Remove fish from refrigerator at least 10 minutes before cooking.
6. Bake fish for 15 to 18 minutes, or until it flakes easily with a fork. Place salmon on individual plates or a serving platter, garnish with the coriander and spring onions, and serve.
Prep time: 20min • Cook time: 30min