Soy glazed salmon

Another very simple but very delicious recipe for a stir fry with marinated salmon. It is worth getting good quality salmon, I recommend using wild caught red Alaskan salmon as opposed to cheaper pink farmed salmon. Not for ethical or environmental issues (of which there is much debate over) but because it tastes better and has a better texture. 

The key to this dish is the simple marinate, which glazes the fish then added to the wok provides a lovely sweet sauce. It is possible to mix and match the vegetables depending what you have in your fridge. The dish cooks very quickly and it is important not to overcook the vegetables as they should provide some crunch to the final dish. Works very well with boiled rice or noodles.

 

 

 

 

What's needed

For the marinade

One tablespoon of honey

One tablespoon dark soy sauce

One tablespoon vegetable oil

2.5cm piece of ginger Finley chopped

Two fillets of salmon, skinned and diced into large chunks

 

For the main dish

Medium brown onion

A stick of celery

A small carrot

Handful of fine green beans

Handful of trimmed broccoli spears

A small red chilli

Four cloves of garlic

Teaspoon of chopped ginger

A drizzle of oil 

Rice or noodles as accompaniment

 

Preparation

1. Start by mixing in a bowl 1 tablespoon of oil, dark soy sauce and honey. Stir until all the honey is dissolved.
2. Next finely chop 2.5cm piece of ginger and add to the bowl.
3. Skin the salmon fillets and cut into large chunks, add to the marinade then cover before putting in a fridge for 1-2 hours.
4. Prepare the vegetables then cut into chunky bite sized pieces. Avoid cutting them too small as you want them to retain some crunch in the final dish. Put in a bowl to add to wok later.
5. Finley chop 4 cloves garlic, one red chilli and a teaspoon amount of ginger. Add to a ramekin for later.
6. Next to your cooker place a large clean bowl as you need this for during cooking.

 

 



Get cooking

1. Put your wok on a high heat until smoking hot- keep your hob on maximum heat for the entire cooking process. Prepare your rice noodles as this dish takes only a few minutes to cook.
2. Add the salmon chunks piece by piece with a tong, try to drain the marinade off them over the bowl as you want as little of the marinade liquid as possible to enter wok at this stage. On a high heat stir fry and sear the salmon pieces.
3. Once the salmon pieces have seared then remove them from the wok and any cooking juices in the wok- place this in the empty bowl.
4. Drizzle a little oil in wok add the garlic, ginger and chilli from the ramekin and cook on high heat for 30 seconds.
5. Next tip in the vegetable bowl and stir fry for one minute.
6. Add the Salmon pieces back into the wok and stir fry for 30 seconds.
7. Then add the marinade to the wok, stir fry for 1-2 minutes until the marinade has reduced. To help this use the back of your spoon and push the salmon and vegetables up the side of the wok, you will see the marinade cook off quickly.
8. Serve with the rice/noodles. Enjoy.
9. Please google+  this recipe!