Easy and nourishing food is on the menu when you pop a side of salmon into the oven. The salmon gets an Asian twist with ginger, soy, vinegar, and honey. If you don't have rice vinegar on hand, you can easily use regular vinegar instead. However, it's important to use a reduced-salt soy sauce, otherwise the dish risks becoming too salty. If you can't find one, use half the amount of regular soy instead.
Enjoy the baked salmon side with rice and stir-fried vegetables if you like. It also tastes wonderful with a cabbage salad and an Asian dressing.
4 servings.
Ingredients
- 20 g ginger
- 6 tbsp reduced-salt soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 side of salmon, approx. 800 g
- 1 tbsp sesame seeds
- 1 finely sliced chili pepper
- 1 handful of picked mint and coriander leaves
Instructions Peel the ginger and cut it into julienne (fine sticks).
Bring the soy sauce, honey, and rice vinegar to a boil together with the ginger.
Place the salmon skin-side down in an oven-safe dish. Brush the salmon with the marinade and place in the oven at 180 °C fan / 200 °C conventional for 5 minutes. Take the salmon out and brush it again with the marinade. Return it to the oven for approximately 5–10 minutes, until the salmon is cooked through — the time depends on the thickness of the fillet. Note that it can still be slightly pink in the middle when served.
Arrange the salmon on a platter and sprinkle with the sesame seeds. Garnish with the finely sliced chili and the picked mint and coriander leaves.
