Chilli & 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!
Place the cooked salmon fillets on a bed of rice with the hot sauce spooned over
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
- Heat the oil in a frying pan over a medium heat, then add the salmon and cook for 4 minutes on each side until 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.