For a fast and healthy midweek dinner, try this speedy Asian-inspired salmon recipe. Sticky soy, ginger and chilli-marinated salmon is served with a crisp and colourful veggie slaw and tender pak choi for a flavour-packed meal ready in just 30 minutes.
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 1 lime, juiced
- 1 red chilli, deseeded and finely chopped
- 2cm piece ginger, peeled and grated
- 2 garlic cloves, finely chopped
- 2 x 260g packs boneless salmon fillets
- 2 pak choi, quartered
- 1 tbsp sesame oil
For the slaw
- 1 cucumber, grated
- 1 carrot, peeled and grated
- ½ white cabbage, finely shredded
- 3 spring onions, finely sliced
- 2 tbsp chopped coriander
- 2 tbsp cashew nuts, roughly chopped (optional)
- ½ tbsp sesame oil
- 1 tsp mirin (see Tip, below)
- 1 lime, juiced
- Put the soy sauce, sugar, lime juice, chilli, ginger and garlic in a non-metallic shallow dish and stir well to combine. Add the salmon and turn to fully coat in the marinade. Cover the dish with clingfilm and leave to marinate at room temperature for 10 mins.
- Meanwhile, make the slaw. Put the cucumber, carrot, white cabbage, spring onions, coriander and cashew nuts (if using) in a large bowl. Combine the sesame oil, mirin and lime juice in a small bowl and pour over the slaw. Mix well and set aside.
- Bring a large pan of water to the boil and add the pak choi. Cook for 3-4 mins until the veg is just tender, then drain and keep warm.
- Heat the sesame oil in a large non-stick frying pan over a medium-high heat and add the salmon, skin-side down. Cook for 3-4 mins until golden and caramelised, then turn over. Add the remaining marinade from the dish and cook for a further 2-3 mins or until the salmon is just cooked through.
- Transfer the salmon to 4 serving plates and place the pan of marinade back on the heat. Simmer for 1 min until slightly thickened. Spoon over the salmon and serve with the pak choi and slaw.
Tip: Mirin is a Japanese sweetened rice wine that has a sweet, tangy, savoury flavour. If you can’t find it, you can use rice or white wine vinegar with a pinch of sugar instead.