Sizzling Asian salmon

This sizzling Asian salmon is a fast fish supper that is full of flavour and nutritious to boot. Customise your plate by varying the amount of chilli and soy, and serve with noodles and vegetables of your choice for a filling, healthy meal the whole family will love. A squeeze of lime over the top is the perfect finishing touch.

Sizzling Asian salmon
Chris Alack

SERVES 2

2 x 150g skinned salmon fillets
about 1 tbsp vegetable oil (optional)
1 large garlic clove, peeled and thinly sliced
2cm piece fresh root ginger, peeled and cut into fine strips
medium-hot red chilli, cut into fine strips
2 spring onions, trimmed and cut into fine strips (5cm-7cm long)
1 tbsp light soy sauce
lime wedges, to serve

1. Heat a large nonstick frying pan over a medium heat and fry the salmon, with a little oil if wished, top side down, for about 5 minutes or until the outside is golden and crispy and the flesh is cooked through by about one-third. Carefully flip the fillets over and cook for about 3 minutes on the other side or until the fish has just lost its translucency in the centre. Transfer the cooked fish to serving plates.

2. Drain off any excess liquid in the pan to leave about 1 tablespoon – but if the pan seems dry you might need to add a splash of vegetable oil. Add the garlic, ginger and chilli and sizzle briefly until fragrant and the garlic is just starting to colour. Remove the pan from the heat and stir in the spring onions. Plate the fish, spoon on the fried aromatics, splash over the soy sauce and accompany with the lime wedges. This is just as good eaten cold as hot.

PERFECT SIDE Try this with rice noodles or any quick oriental noodles and stir-fried greens of your choice. 

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.