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Sunday, October 26, 2014

Honey & Ginger Baked Salmon Steaks

I grew up in South West Sydney which is rich with Asian culture, meaning that I was exposed to Chinese and Vietnamese cuisine from a very young age and understandably grew up to adore it. So it’s only natural that these flavours inspire a lot of my cooking, especially as I live in Brisbane which is great for Japanese food, not so much for Chinese and Vietnamese (outside of Sunnybank).

Ok, let’s talk about the recipe now! Salmon is a great, meaty tasting fish rich in omega-3 fatty acids which helps promote brain and mental health. It is also a great source of protein, and potassium, selenium and vitamin B12. Honey, Ginger and Garlic are great immune boosters so this recipe is great if you’re feeling under the weather!

Finally, although it looks like a lot of marinade for the salmon, we’ll be turning it into a sauce to pour over the cooked fish once plated. Due to the Soy Sauce in the marinade DO NOT add additional salt or you will essentially ruin the dish. Any recipe which asks for Soy Sauce AND Salt should always be called into question considering Soy Sauce is already quite salty.

Anyway, onto the recipe!
Honey & Ginger Baked Salmon


What Will I Need?

4 salmon steaks
2 clove garlic, diced
4 tsp minced ginger
2 tbsp soy sauce
4 tbsp honey
2 chilli, finely sliced (seeds removed for less heat)
2 tsp sesame oil


What Now?

1. Combine all ingredients in a mixing bowl, cover, and allow the salmon to marinate for at least an hour.

2. Preheat oven to 200C.

3. Transfer salmon steaks to a baking tray, and cook for 20-25 minutes or until cooked to your preference.

4. Whilst the salmon bakes, pour the remaining marinade into a fry pan and bring to the boil over a high heat, before reducing to low and simmering for 5 minutes or until thickened/reduced by half.

5. Plate the salmon and drizzle with the marinade, serving with plain rice and blanched greens.