Salmon with Chilli Ginger Sauce

Any page in a cookbook that is battered is testament to how good the recipe is. Salmon with Chilli Ginger Sauce, from the Hairy Dieters’ first book, is literally covered in stains because I make it so often at home.

It’s not even a difficult or a ‘messy’ meal to make, I guess I’m just prone to being clumsy in the kitchen. You might question whether it’s worth purchasing a jar of stem ginger in syrup if you’re not into baking, but even if you’re not, I’d get it for the purposes of this meal alone as it will keep in your fridge for a while.

The chilli ginger sauce with the dark soy sauce, orange juice and zest is mouthwatering. The Hairy Dieters suggest serving this with some rice or potatoes, and some vegetables. I prefer to serve it with just a pack of stir-fry veg to keep the calories down. This is a really quick, satisfying and delicious meal. Enjoy!

Recipe: Salmon with chilli ginger sauce  

Calories: 254 per portion (without mash, rice or stir-fry vege)

Serves: 2

Book: Hairy Dieters – How to Love Food and Lose Weight

Prep time: Approx 15 minutes, plus 30 minutes marinating / chilling time

Cooking time: Approx 15 minutes

Ingredients:

• 2 balls of stem ginger in syrup (and 2 tablespoons of the syrup)
• 3 garlic cloves
• 3 tbsp dark soy sauce
• Finely grated zest of ½ well-scrubbed orange (about 125ml)
• ½ long red chilli (thinly sliced)
• 4 x 125-150g salmon fillets (skin on)
• Ground black pepper

Cost per portion: Approx £1.61 per portion (with pack of stir-fry veg)

Method: Put the ginger balls on a board and slice them thinly. Pile up the slices from each ball and cut through them to make thin matchstick strips. Put these in a bowl that’s large enough to hold the salmon and add 2 tablespoons of the stem ginger syrup from the jar. Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.

Put the salmon in the bowl with the marinade. Season with lots of ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.

Preheat the oven to 220 degrees C / Fan 200 degrees C / Gas7. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12-15 minutes, depending on the thickness of the salmon.

While the salmon is cooking, prepare the sauce. Pour the marinade into a small non-stick saucepan and bring to the boil. Cook for 6 minutes until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.

Put the salmon fillets on warmed plates, carefully lifting off the skin as you go. Spoon the hot sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir-fried vegetables.