Serves
4
Prep
10
mins
Cooking
20
mins
Sticky Ginger Salmon
Directions
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).
Tips
- Add in some of McKenzie’s Chilli paste or fresh chillies to add a little heat to your dish
Ingredients
- 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
- 4 serves rice of choice
- to garnish sesame seeds
- Sprinkle of spring onions
