Asian-glazed Salmon with Oriental Salad


Asian-glazed Salmon with Oriental Salad
Servings: 6


2 tablespoons olive oil
2 tablespoons peeled and shredded fresh ginger
2 cloves garlic, finely sliced
6 shiitake mushrooms, finely sliced
1 small cucumber
4 tablespoons fresh coriander leaves
2 teaspoons sesame oil
salt and freshly ground black pepper (optional)

1 large fillet of salmon cut into 6 thin fingers, about 100g each
3 tablespoons olive oil
3 tablespoons soy sauce
6 teaspoons Asian oyster sauce
freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100241


I love salmon but sometimes find it can be rather rich and oily. I discovered that a marinade for salmon made with Asian soy and oyster sauces seemed to cut through the richness. Serve small pieces of salmon as a refreshing start to a dinner.



To prepare the salad, heat the olive oil in a small frying pan. Add the ginger, garlic and mushrooms and cook over a low heat until soft and tender. Remove from the heat and put in a small bowl.

Peel the cucumber, cut into thin julienne, and add to the ginger, garlic and mushrooms. Chop the coriander roughly and toss in with the sesame oil. Taste for seasoning and add salt and pepper if necessary.

Take the pieces of salmon and place in an ovenproof dish. Mix the oil and soy sauce together and pour over the salmon, tossing well to coat. Lay the salmon fillets skin side down and spread a teaspoon of oyster sauce on each. Sprinkle with pepper and bake for five to seven minutes until just cooked but still rare in the middle.

To serve, place the hot salmon on dinner plates alongside servings of salad.



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