Jamie Oliver

Soy-baked salmon with zingy salsa

Delicious served with roasted sweet potatoes

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Soy-baked salmon with zingy salsa

Serves 8
Cooks In20 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    280
    14%
  • Fat
    19.6g
    28%
  • Saturates
    3.1g
    16%
  • Protein
    20.4g
    45%
  • Carbs
    3.5g
    1%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
recipe adapted from

Oliver's Twist

Nutrition per serving
  • Calories
    280
    14%
  • Fat
    19.6g
    28%
  • Saturates
    3.1g
    16%
  • Protein
    20.4g
    45%
  • Carbs
    3.5g
    1%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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.

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