soy-baked salmon with zingy salsa

[rajeshsheth]

method

Cooking a side of salmon is really simple and a great recipe to have up your sleeve even if you’re not feeding a crowd, as the leftover fish will work really well flaked through a salad or pasta the next day. The salsa adds a lovely kick to contrast with the sweetness of the salmon.

Pour the soy sauce into a bowl with the mirin or rice wine. Finely grate in the ginger and the zest from the lemon and limes. Mix well then carefully pour into a large sandwich bag. Add the salmon to the bag, loosely folding it to help it fit. Squeeze out any excess air so the salmon is completely covered then tie a knot in the bag and pop in the fridge to marinate for around 1½ hours.

Preheat your oven to 200ºC/400ºF/gas 6. Ten minutes before the salmon has finished marinating, put an ovenproof griddle pan on a high heat to get nice and hot. When the time’s up, transfer the salmon to a plate and pat it dry with kitchen paper, discarding the soy marinade. Sear the salmon for 1 minute on the screaming hot griddle pan, skin-side down, then place in the hot oven to cook for 10 to 12 minutes, or until cooked through.

Meanwhile, make the salsa. Mix the chopped pepper and chillies in a bowl with the juice of the zested limes and twice as much extra virgin olive oil. Finely chop and add the mint leaves and a pinch of salt and pepper then have a taste and tweak the seasoning if needed.

Serve the salsa with the lovely baked salmon, roasted sweet potatoes and a fresh green salad.
ingredients

• 150ml low-salt soy sauce
• 75ml rice mirin or rice wine
• a large thumb-sized piece of fresh ginger, peeled
• 1 lemon
• 2 limes
• 1kg side of salmon, scaled and pin-boned

for the salsa
• 1 red pepper, deseeded and finely chopped
• 2 fresh green chillies, deseeded and finely chopped
• extra virgin olive oil
• a few sprigs of fresh mint, leaves picked
• sea salt and freshly ground black pepper