Baked salmon with an orange chilli ginger sauce

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In one word: yum. And I am not even such a big fan of salmon… It was probably one of the most cooked dishes of this year, together with the fennel orange salad. It was quite hard to explain that indeed this is supposed to be diet food and that indeed there was no added fat in this dish

Baked salmon with an orange chilli ginger sauce (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

Ingredients

  • 2 ball stem ginger in syrup, sliced into matchstick strips
  • 2 tablespoons of ginger syrup
  • 1 clove garlic, thinly sliced
  • 2 tablespoons dark soy sauce
  • finely grated zest of 1 orange
  • freshly squeezed juice of 1 orange (about 150mL)
  • 1 fresh red chilli, thinly sliced (or flaked dried chillis)
  • 2 x salmon fillets, skin on (about 300g each)
  • freshly ground black pepper

Method

In a bowl large enough to hold both slices of salmon, mix the sliced ginger and garlic with the ginger syrup, the orange juice and the soy sauce. Add in the orange zest and the freshly ground the black pepper. In case you cannot source the ginger in syrup, fresh ginger can nicely replace it. In this case, add a couple of tablespoons of unrefined sugar.

Put the salmon in the bowl with the marinade. Turn a couple of times, ending with the fish skin side up. Cover and let it sit in the fridge for about 30 minutes.

Preheat the oven to 220oC. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12 – 15 minutes, depending on the thickness of the salmon.

Meanwhile prepare the sauce. Pour the marinade into a tiny non-stick pan and bring to the boil. Cook for 6 minutes or until the liquid has reduced to half and the garlic is softened.

Put the salmon fillets on warm plates and spoon over with the sauce. Be careful not to damp the fish with the sauce. Serve immediately.

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