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.

SERVES 4

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.

COOK’S NOTES

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.

PREPARE AHEAD

The salmon can be marinated in the fridge up to 6 hours ahead.

FREEZE

The cooked dish is not suitable for freezing. The raw fillets can be frozen with their marinade and cooked once they are defrosted.