Jamie Oliver

Soy-baked salmon with zingy salsa

Delicious served with roasted sweet potatoes

Thanks for voting. Why not leave a comment
Rate
(80)

Soy-baked salmon with zingy salsa

Serves 8
Cooks In20 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    328
    16%
  • Fat
    23.1g
    33%
  • Saturates
    3.7g
    19%
  • Protein
    26.5g
    59%
  • Carbs
    3.6g
    1%
  • Sugars
    3.2g
    4%
  • Salt
    2.27g
    38%
  • Fibre
    0.4g
    -

Of an adult's reference intake

Oliver's Twist
recipe adapted from

Oliver's Twist

Tap For Method

Ingredients

  • 150 ml low-salt soy sauce
  • 75 ml rice mirin or rice wine
  • 1 large thumb-sized piece fresh ginger , peeled
  • 1 lemon
  • 2 limes
  • 1 kg side of salmon , from sustainable sources, ask your fishmonger, 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 fresh mint , leaves picked
  • sea salt
  • freshly ground black pepper
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the salsa with the lovely baked salmon, roasted sweet potatoes and a fresh green salad.

Tip

View Comments
Nutrition per serving
  • Calories
    328
    16%
  • Fat
    23.1g
    33%
  • Saturates
    3.7g
    19%
  • Protein
    26.5g
    59%
  • Carbs
    3.6g
    1%
  • Sugars
    3.2g
    4%
  • Salt
    2.27g
    38%
  • Fibre
    0.4g
    -

Of an adult's reference intake


Jamie's world