Saturday kitchen: Salmon with ginger and chilli

By Jon Massey on February 15, 2014 9:00 AM |



Try this simple dish of salmon with ginger and chilli dressing to get the evening going with a zing - it serves two.

750g salmon fillet, un-skinned and pin-boned
Rice or noodles

For marinade
2 tbsp rice wine vinegar
grated zest and juice of two limes
4 tbsp extra virgin olive oil
1 tbsp sesame oil
2 tbsp light soy sauce
2 tbsp grated root ginger
1 tsp honey
2 seeded and finely chopped red chillies
1 handful chopped coriander
salt and freshly ground black pepper

Before you do anything else, flick the oven on and pre-heat to 200C.
Put the salmon on a large baking sheet, skin-side down, and bake for 15-18 minutes or until the fish is opaque and will flake gently if pressed.

Meanwhile, mix together the ingredients for the dressing and season to taste with salt and pepper.

Remove the cooked fish from the oven, transfer to a serving dish and spoon over the dressing. Serve with rice or noodles.

If there's no salmon available this can also be done with trout or sea bass.

CJJacksonWEBBBY.jpgThis recipe is from CJ Jackson, principal of Billingsgate Seafood Training School. Go to for details.

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