Asian salmon

Name: Asian salmon
Total time: 30 min
Yield: 4 people
Ingredients: 600 g skinless salmon fillet; 2 tsp flake salt; 1 tsp brown sugar; 1 tsp ground ginger; 1 tsp chilli flakes; 200 ml double cream; 1 freshly squeezed lime juice and zest; 1 garlic clove; 4 portions jasmine rice; 1 broccoli; 2 tbsp toasted sesame seeds; chopped fresh coriander

Baked salmon is always a popular dish, and this recipe is one that takes care of itself in the oven. Seasoned with Asian-inspired flavours of ginger, chilli and lime, topped with freshly chopped coriander, this Asian salmon is the perfect meal for any occasion!

Ingredients

Baked salmon

Skinless salmon fillet	600 g
Flake salt	2 tsp
Brown sugar	1 tsp
Ground ginger	1 tsp
Chilli flakes	1 tsp
Double cream	200 ml
Freshly squeezed lime juice and zest	1
Garlic clove	1

Serve with

Jasmine rice	4 portions
Broccoli	1
Toasted sesame seeds	2 tbsp
Chopped fresh coriander

Instructions

Step 1

Preheat the oven to 175°C.

Step 2

Mix the salt, sugar, ginger and chilli flakes.
Place the salmon in an ovenproof dish with the skin side down. Rub the fish with the spice mixture.

Step 3

Mix the cream with the lime zest, lime juice and finely chopped garlic. Pour the mixture over the fish.
Cook in the middle of the oven for about 20 minutes.

Step 4

Cook the rice according to the instructions on the package.

Step 5

Cut the broccoli into long florets. Boil them until soft in lightly salted water (approx. 3 minutes). Mix with the sesame seeds.

Step 6

Top each portion with the chopped coriander and serve the Asian salmon with rice and broccoli.

Enjoy!

Questions about Asian salmon

Read below to find out about the frequently asked questions about Asian salmon.

What flavours work well with salmon?

The amount of flavour combinations that go with salmon is vast. When it comes to spices, a sprinkling of Cajun seasoning, cumin and smoked paprika, or the classic salt, herbs and lemon combo are three popular choices. Honey and soy is also an old favourite, as is a teriyaki glaze or creamy white wine sauce.

Can you eat salmon skin?

In moderation, yes. Some would even argue that a perfectly cooked skin is the best part of the salmon. There are a few precautions that you need to take, however: know where your salmon comes from (some species are more contaminated by environmental pollution than others), make sure the fish is thoroughly descaled, and check that it's properly cooked. If you are pregnant, nursing, or serving salmon to young children, it is best to err on the side of caution and skip the skin altogether.

Can you cook salmon in a wok?

Fish, including salmon, is one of life's most versatile ingredients and can be cooked in almost any way, from steaming and baking to grilling and yes, wok-frying. Simply add some oil to the wok and swirl it around to coat the surface. Add your salmon fillets and cook for about two to three minutes per side, or until golden brown and cooked through.

How do you cook the perfect salmon?

The difference between a good, and perfect salmon is all in the timing. Start by removing the fish from the refrigerator about 15 minutes before cooking and patting them dry before adding to the pan. Always start with the skin side down then let the waiting game begin. When the colour of the fillet starts to change, from a dark pink to a more pale hue, and creeps up to about ¾ of the salmon, it's time to flip. Cook for a few more minutes and you'll have the most tender, flakiest piece of salmon with a perfectly crisp skin.