Lemon, Ginger and Soy Salmon with Pepper Salsa

This salmon dish, much like my Chilli Salmon with Fusilli, is another that requires, in general, very little preparation, but a bit of planning. If you know that you're going to be in a rush one night, a little prep the night before goes a long way and really rewards!

Ingredients:
500g Salmon Fillets
200ml Soy Sauce
Ginger
A Lemon and A Lime
2 Peppers
2 Chillis
Olive Oil
Salt and Pepper

The preparation is simple, the night before, put your salmon into a tupperware, pour in your soy sauce, maybe a tiny splash of fish sauce or sesame oil too. Then grate in your your ginger, about the size of a golf ball, and the zest of a lemon. The salmon will need a lot of time to soak up the soy and absorb the aroma of the ginger and lemon.

So, the next day you get in, and you have twenty minutes! Kettle on for your rice, oven on at 200c, and a pan, or flat bottomed wok on a very high heat with a little vegetable oil. Wait until the pan is ABSOLUTELY screaming hot then lay in your fillets skin side down. Lay them away from you, this way, if they spit they won't spit at you.
Safety First!

Only leave them in the pan for about a minute until the skin has crisped a little, now take from the pan and pop onto a baking tray and in the oven for around 10 minutes.

This salsa is absolutely perfect with this salmon, it's mild in heat but packed with flavour and has bags of character! Chunk up your peppers and chillies (mix the colours up!), throw in a food processor with the juice of the lemon and a lime, a pinch of salt and pepper and a huge glug of olive oil. Keep blitzing until it's a consistency, and most importantly FLAVOUR, that you're happy with.
Don't be afraid to tweak it to how you like, no doubt our spice tolerances will differ, but remember that this has got to have LOADS of flavour, almost overdo it just a little bit!

Then, when your salmon looks like it's darkened slightly and it's flaking well, serve this up with your rice.

Really load the salsa up on the fish too or alternatively serve it on the side in a little dish, maybe a little fresh coriander too and if you're feeling that way inclined!



I hope you enjoy this guys, and thanks again for the great feedback! Feel free to look around in the archive and labels on the left and at my other salmon dishes too. Make sure to check out my New YouTube channel too!

Dan
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