Pan-seared Salmon with Chilli & Ginger Marinade
4 Tassal Tasmanian salmon fillets, 180 grams each, skin removed
1 tablespoon olive oil
salt and pepper
bok choy, cooked to serve
for the chilli & ginger marinade
2 cloves of garlic, peeled and finely chopped
2 tablespoons grated ginger
4 tablespoons gochujang chilli paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
200ml chicken stock
Make the marinade by combining all the ingredients in a bowl and stirring well. Add the salmon to the dish, season with salt and pepper, then pour over the marinade. Cover, and refrigerate for an hour, turning the fish once during that time.
Heat a frying pan over medium heat, add the olive oil and then the salmon fillets, reserving the marinade. Cook for 4 minutes on one side, turn over, and cook for 3 minutes on the other side. Add the reserved marinade to the pan, and baste the salmon until it is glazed and almost caramelised. Turn over and repeat until well glazed on both sides.
Serve with stir-fried bok choy.
Recipe and image courtesy of:
Philippe Mouchel & Rita Erlich cook book 'More than French: Recipes & Stories'
published by Slattery Media Group.