Sticky Ginger Salmon

4 salmon fillets (skin on) 1 tbs olive oil 2 tbs soy sauce 1 tbs brown sugar 2 tbs McKenzie's Minced Ginger 1 tbs apple cider vinegar 1/2 tbs tomato sauce 1 tbs honey

Serve

4 serves rice of choice To garnish sesame seeds Sprinkle of spring onions

Step 1

In a large rectangle tray prepare the marinade. Mix together olive oil, soy sauce, brown sugar, ginger paste, cider vinegar, tomato sauce and honey, stir well.

Step 2

Place the salmon fillets into the marinade and turn to coat well and allow to rest in the fridge for 15 minutes. Meanwhile prepare your rice.

Step 3

Pan fry the salmon over a medium to high heat (skin side down first) for several minutes until the skin is crispy. Lower to a medium heat, flip the salmon over and continue to cook for a further 3-4 minutes watching it carefully so the marinade does not burn just turns the flesh a golden sticky brown colour.

Step 4

Serve with rice and garnish with sesame seeds and spring onions (if desired).

Add in some of McKenzie’s Chilli paste or fresh chillies to add a little heat to your dish