Mary Berry’s Quick Cooking: Ginger teriyaki salmon
Quick, simple and impressive-looking. Use thin, sustainably caught salmon fillets cut from the centre or swap with trout fillets if you like.
PREP TIME: 10 MINUTES, PLUS MARINATING
COOK TIME: 5 MINUTES
4 x 120g (4½oz) thin salmon fillets, skin on (see note)
2 tbsp sunflower oil
a small knob of butter
1 spring onion, sliced, to garnish
FOR THE MARINADE
¼ fresh red chilli, deseeded and finely chopped
juice of ½ lime
3 tbsp soy sauce
1 stem ginger bulb, very finely chopped (see note)
2 tbsp ginger syrup (from the stem ginger jar)
1 garlic clove, crushed
- Place all the marinade ingredients in a shallow dish and mix well.
- Lay the salmon, flesh side down, in the marinade and spoon over the sauce to coat the fillets well. Leave for about 20 minutes or as long as time allows.
- Heat a large frying pan until hot, then add the oil and butter. Season the fillets with salt and pepper and then fry them, flesh side down, over a high heat for about 2 minutes. Turn over and fry for a further 3 minutes, spooning the remaining marinade over the fillets as they cook, until the salmon is just cooked through and the sauce has thickened to a syrupy glaze.
- Arrange the fillets on a platter or on individual plates, removing the skin, if preferred, then spoon over the sauce from the pan. Garnish with the sliced spring onion and serve with rice or stir-fried vegetables.
l Leaving the skin on the salmon keeps it moist during cooking; if the skin is removed when the fish is warm, it will come off in one smooth piece. Choose long thin fillets for a more refined presentation.
l Stem ginger comes in syrup in a jar – not to be confused with crystallised ginger, also sold in a jar.
The salmon can be marinated in the fridge up to 6 hours ahead.
The cooked dish is not suitable for freezing. The raw fillets can be frozen with their marinade and cooked once they are defrosted.