If you follow my blog you may have seen on Thursday’s “What I ate today” blog, I had an open sandwich for lunch which had the night before’s salmon as the topping with salad and cucumber. It was AMAZING. Seriously. If you’re a big fan of Chinese flavors I would definitely give this recipe a go.
I wasn’t sure if I was going to post a recipe for this, however, a lovely reader (nochefhere) asked if I could following Thursdays blog and of course I am more then happy to share the dish.
It’s worth pointing out that it was my boyfriend, Laurence, who made this dish and he really doesn’t stick to recipes so apologies for the rubbish measurements on this dish. It’s more about the combination of flavors, these ingredients all go so well together so it honestly doesn’t matter if you have more then one or the other. I will also make sure Laurence keeps better track of what he cooks in future as it’s pretty tough to blog about it!
– 4 pieces of salmon
– Slosh of Soy Sauce (approx 4 tablespoons)
– 2 tablespoons of Runny Honey
– 2 tablespoons of oyster sauce
– 1 teaspoon of sesame oil
– 1 tablespoon of olive oil
– 1 finely sliced thumb sized piece of ginger
– 2 spring onions finely chopped
– 1 fresh chilli finely chopped
– approx 3 grinds of black pepper
– Combine all the ingredients besides the salmon in a bowl and mix together until combined. Remember that you will be eating this sauce as it is so make sure you finely chop the chilli ginger and spring onions
– Place the salmon in the bowl with the combined ingredients (insuring the salmon is covered with the sauce) and place in the fridge to marinate for a minimum for 2 hours (if you leave to marinate over night it’s even better).
– Pre-heat the oven to gas mark 5
– Remove the salmon from the fridge and place in a baking tray along with all the sauce you’ve been marinating it in and place in the oven to cook for around 30 mins or until the fish is slightly pink on the inside.
And there you have it – a super simple and delicious meal that is great served with rice, noodles, Chinese veg such as pac choi or even on rye bread with gem lettuce and cucumber for an open sandwich like I did (100% recommend this!).