Soy and Ginger Salmon

This post has been sitting in draft form for nigh on a year, and I think I actually first made it even before that. By no fault of its own, I have somewhat neglected this dish, which is a shame as the flavours of soy sauce and ginger go incredibly well with it. I’m not usually a huge fan of noodles, but they actually work a lot better than rice here.

I halved this recipe and got 2 140g salmon fillets, frozen, in Lidl for £2.10; more expensive than lentils perhaps but by no means breaking the bank. If you’re on a mission of frugality, it’s the sort of thing you often find reduced in supermarkets, so worth stocking up your freezer if you see it.

(serves 4)

4 salmon steaks

2 tbsp soy sauce

1 tbsp grated fresh ginger

1 crushed garlic clove

2 tbsp oil

2 carrots, thinly sliced

225g broccoli, thinly sliced


[1 tsp toasted sesame seeds]

[Lime juice]

  1. Place the salmon in a non-metallic dish and spoon over the soy sauce, ginger and garlic. Toss to coat evenly, then cover and leave to marinate for 10-15 minutes
  2. Brush a griddle pan or heavy frying pan with a little of the oil and heat until very hot. Drain the salmon and add to the pan. Cook for 4-6 minutes, turning once.
  3. Meanwhile, heat the remaining oil and stir-fry the onions, carrot, and broccoli for 4-5 minutes. Stir in the juices from the salmon.
  4. Also meanwhile (if enough hands/pans), heat up the noodles.
  5. Serve the salmon on a bed of noodles, and vegetables. Sprinkle with sesame seeds if using.

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