The Batch Lady chilli and ginger salmon fillets

It takes just moments to pop all the ingredients for this into a bag and put in the freezer. Then it can be whipped out and defrosted when you want to make it. Easy! If you like, you can make the salmon fried rice alongside this dish. 

batch lady chilli and ginger salmon
Danielle Wood

SERVES 4 

PREP 5 MINUTES 

COOK 10 MINUTES 

splash of sesame or olive oil
4 salmon fillets (100g-150g each)
6 tbsp dark soy sauce
1 tbsp chopped ginger, frozen or fresh
1 tbsp chopped red chilli, frozen or fresh
1 tsp chopped garlic, frozen or fresh
juice of 1 orange

TO SERVE

cooked basmati rice

1. Heat the oil in a frying pan over a medium heat, then add the salmon fillets and cook for 4 minutes on each side until they are cooked through. Meanwhile, put the remaining ingredients in a small pan over a medium heat and stir to combine. 

TO SERVE Place the cooked salmon fillets on a bed of rice with the hot sauce spooned over. 

TO FREEZE Put the soy sauce, ginger, chilli, garlic and orange juice into a labelled freezer bag and mix to combine, then add the salmon fillets, seal and freeze flat for up to three months. 

TO COOK FROM FROZEN Transfer the salmon bag to the fridge, allow to fully defrost, then remove the salmon from the bag and pan-fry in a splash of oil for 4 minutes on each side. Heat the sauce in a separate pan, then serve as above.

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the batch lady

The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155.