How to order: Request between 100g to 120g portion per person. I prefer the skin on (you may request that it be removed but I like to keep it on as it acts as a barrier between the fish and the pan)
Cost factor: Salmon tends to get costly if you’re preparing more than 2 portions. If you want to try this out on the cheap, I’d recommend serving this with a starter at lunch and not on its own. By increasing the weight, you increase the per portion, or Gram price.
- Salmon doesn’t require any longer than 30 minutes to marinate.
- Always bring it back to room temperature before cooking.
For one portion of Salmon:
- 1 x 100g portion of fresh salmon, skin on
- 2 tbsp soy sauce
- A quarter tsp of honey
- A quarter red chilli, thinly sliced
- A light sprinkle of salt
- A quarter tsp ground garlic
- A quarter tsp ground ginger
- Sesame seeds
- Spring onion, for garnish
Pour over the soy sauce.
Drizzle over the honey.
Massage in the garlic and ginger and lightly sprinkle salt over.
Finally top with the red chilli slices.
Leave to rest, covered in the fridge.
At this stage prepare the rice.I took inspiration from Simple, Ottolenghi.
Boil basmati rice in salted water until over-cooked (will be quite soft).
Drain and set aside to keep warm.
In a pan toss:
- 1 tsp sesame oil
- Slivered almond (I usually use peanuts)
- Sesame seed
- Ginger sticks
- Julienned red chilli
- Finely chopped spring onion
Pile the rice into a bowl and top with the garnish.
Back to the fish.
- Bring it to room temperature before cooking.In a nonstick pan, add 1 tsp of olive oil.
- Place the salmon, skin-side down in the pan. Cook until slightly brown on 1 side for the skin to get crispy for approximately 3 to 4 minutes.
- Turn the salmon over and cook until it feels firm to the touch for around 3 minutes more. Make sure you drizzle the sauce over before removing to plate, and emptying the balance into a little pouring jug.
After 6-8 minutes check if the salmon is done by cutting through the thickest part slightly using a sharp knife. The meat should begin to flake but still appears slightly translucent in the middle.