I don’t think I could ever go back to just eating plain fish, spuds and vege. Thankfully, with scrumptious marinades like Pan-fried Firecracker Salmon from Two Chubby Cubs you don’t have to. The ginger, chilli powder and siracha give this recipe plenty of ‘attitude’, but my normally heat averse teenage son accepted the challenge and duly cleaned his plate, so do give this a try even if you don’t like it hot.
For some other brilliant ways to give salmon an exciting makeover, check out sticky mango roasted salmon, tandoori salmon with mango salsa and salmon with chilli ginger sauce. All three taste amazing and are a doddle to cook.
Recipe: Pan-fried Firecracker Salmon
Calories: 250 per serving (without potatoes and/or salad)
Book: Two Chubby Cubs – The Cookbook
Prep time: Approx 5 mins plus marinating time (around 2 hours)
Cooking time: Approx 6 mins (salmon only, longer obviously if you’re having potatoes)
- 2 cloves of garlic (crushed)
- ¼ tsp ground ginger
- ¼ tsp hot chilli powder
- 1 tbsp soy sauce
- 3 tsp siracha sauce
- 1 tsp honey
- ½ tsp smoked paprika
- 4 salmon fillets (around 120g each)
Cost per portion: Approx £1.89 (without potatoes and/or salad)
Mix all the ingredients apart from the salmon together in a bowl to make the marinade.
Put the salmon into a large sandwich bag and pour in the marinade, turning gently to ensure the fish is well coated. Leave to marinade for a couple of hours in the fridge.
Heat a large frying pan over a medium heat. Place the salmon in the pan, spoon over any excess marinade and cook on each side for 3 minutes.
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