Asian steamed salmon

Salmon is my weekly treat. It’s my favourite fish, with a fantastic texture; and it’s not overwhelmingly, well, fishy. It’s incredibly versatile, lending to so many flavours; my preferred way of eating it is simply roasting with a drizzle of oil, and splashing with fresh lemon juice.

But this week, I decided to mix things up. This recipe idea came from Tesco’s website, which I recommend as a great source of ideas for meal planning and general food inspiration.

You’ll need, to serve one:

  • one salmon fillet
  • a small piece of ginger
  • 1/4 red chilli
  • a clove of garlic (not in the recipe, but I thought: why not?)
  • half a lemon
  • soy sauce.




Pre-heat the oven to 180 degrees Celsius, or gas mark 5. Peel and slice the ginger into small matchsticks. Slice the chilli, a few thin pieces of lemon, and finely chop the garlic.

Simply lay the salmon on a piece of tin foil, and scatter with the spices. Lay the lemon slices on top, drizzle with soy sauce, and wrap the salmon into a parcel. Then, bake in the oven for fifteen minutes (twenty to twenty five, if from frozen.)

The ginger gave the salmon a lovely flavour, combined with the roasted lemon and the soy sauce. I enjoyed this with cumin and paprika sweet potato wedges, broccoli, and a yoghurt and tahini dip. Delicious!

(Salmon can easily be substituted with chicken – I’ve made it this way before, and served with courgette and tagliatelle. I will try this next time with noodles and stir-fried vegetables!)

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