Honey, Ginger and Soy Glazed Salmon

It’s summer and some days the weather turns warmer, hurrah!  Lighter, quicker to prepare dishes are firmly on the menu.

This is not an unusual dish, I am sure we all have variations of something similar in our repertoire, but sometimes it’s good to be reminded of ways of preparing dishes that we’ve loved and then forgotten.

Sticky Soy Salmon (3)

Ingredients (per person)

  • 1 salmon fillet (sustainably farmed if you can find it)
  • ½ teaspoon runny honey
  • 1 teaspoon of light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons of rice vinegar
  • ¼ teaspoon finely chopped ginger (or grated)
  • ½ clove of crushed garlic

Mix all the marinade ingredients together and leave the salmon in it for at least 15 minutes but up to a few hours if you have time (remember to turn it over occasionally).

Drain then fry the fillets in a non stick pan (you won’t need any oil) for a couple of minutes each side until lightly browned. Remove from the pan and pour in any remaining marinade and cook quickly until it bubbles, pour this over the fish. I served this over a green salad packed full of gorgeous things like rocket and asparagus. A cheeky glass of white wine is most definitely recommended!

 

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40 thoughts on “Honey, Ginger and Soy Glazed Salmon

  1. Ha ha – it’s been boiling in London for about a month! Even with todays storms it was about 21º and a bit humid – 25º siting next to the computer!
    Your salmon sounds lovely. I’m having a cheeky glass of wine too, but mine’s rosado 😉

    1. It’s not got cold down on the south coast either but we’ve had lots of weird days with storms and high winds. I was drinking a rosé tempranillo (special offer in Sainsburys right now!) last night – very nice J

  2. A wonderful dish [and appetizingly plated] I oft make actually both summer and winter. Kudos to you for your fine touch with the ginger and garlic: I fully agree the finesse of salmon does not require more but admit to having a heavier hand 🙂 ! Have to laugh at Mad – it is winter’s end here but the temp at the moment [noon] is about 22 C and we think we are literally freezing! Please let the 30 C days arrive as soon as possible . . .

    1. You’re like me – I like things hot (food and temperature!). We are unexpectedly having to stay in England and people are walking around in strappy tops and I’m still in jeans, long sleeved t-shirts and cardigans 😉

  3. Just looking at the title for this post reminded me of this…

    “Oh pointy fish, oh pointy, pointy, anoint my tank, anoint-nointy…”

    From the great one armed baird of quintessential English poetry I bastardised one of the only two poems that this gentleman ever wrote in order to find relevance in this post. Please forgive me Mr John Lillison, I swapped your “bird” for a “fish”…

    In order that I have something to say about this delightful post I have stolen a quote from the illustrious movie “The Man With Two Brains” and have sufficiently bastardised it so that I can’t get sued. Mr Steve Martin quoted from the book of John Lillison, England’s greatest one-armed poet who was the first person ever to be killed in a car crash in 1894. A man who only ever wrote 2 poems before he was obliterated by a story-line. Alas, poor John Lillison never actually existed but his poem lives on to be the torment of the interwaves in perpetuity thanks to one loyal narf7…and sides…who ever heard of “Honey, ginger and soy glazed bird” eh?! I think my poetic license actually helped this poem limp into the 21st century 😉

      1. We all need at least one bonkers friend, even if they are an online friend and live far FAR away (come to think of it, probably best that the bonkers friends live far…far…FAR away 😉 )

  4. Una receta perfecta Tanya! Me encanta el salmón y normalmente melimito a hacerlo o al horno o a la parrilla con ajo y perejil. La próxima vez probaré tu receta. ¡Qué suerte tienes con el tiempo! Aquí nos estamos muriendo de calor… 😉

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