Salmon with Ginger, Honey and Chilli
What You Need
Ingredients
Preparation
My mum used to make this for us. Now that I’m also a mum, I know why – it comes together so quickly with ingredients always found in an Asian pantry, and the little bits of crispy ginger make it irresistible. This sauce goes especially well with oily fish, such as salmon, trout or mackerel, all highly nutritious and full of Omega-3 fatty acids.
*This recipe originally ran in the United Kingdom on HexClad.uk.
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In a large measuring cup, whisk the cornflour with ½ cup/120 ml water, then whisk in the soy and honey.
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Pat the fillets completely dry with paper towels. In a HexClad 12"/30 cm Hybrid Fry Pan, heat the oil over medium-high heat. Fry the fish skin-side down for about 3 minutes, until the flesh looks opaque halfway up each fillet.
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Carefully flip each fillet and cook for 1 to 2 minutes longer, for medium-rare to medium cooked fish.
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Transfer the fillets skin side-up to a rimmed serving plate, leaving as much oil in the pan as possible. Reduce heat to medium. Add ginger and chillies to the pan and stir-fry until light golden and fragrant, 1 minute. Add the sauce mixture and simmer over low heat until sauce thickens, about 30 seconds.
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Return salmon to pan, skin-side up, and spoon sauce over top. Sprinkle with spring onions and serve.
