Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam
Created by chef Andy Waters, this recipe for baked soy salmon is great for dinner parties and entertainingæ
- Serves4
- Additional Time1-2 hours marinating time
- Cooking Time1 hour 30 mins
Ingredients
Marinated salmon steaks
- 4 salmon steaks
- 1/2 red onion, finely chopped
- 1/4 red pepper, finely chopped
- 1 garlic clove
- 2 inch piece ginger, grated
- 1 handful chopped coriander
- 100ml soy sauce
- 2 tsp honey
Lemon soy vinaigrette
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 1/2 tsp Kikkoman soy sauce
- 1 pinch salt
- 1/2 tsp pepper
- 240ml extra virgin olive oil
Ginger jam
- 250g stem ginger
- 125g caster sugar
- 125ml water
- 1 green chilli, small, minced
To plate
- 160g enoki mushroom
- 100g watercress, sprigs only
Method
Preheat the oven to 190°C/gas mark 5
Mix the ingredients for the marinade in a bowl
Take off the skin and bones from the salmon steaks. Shape into rounds and add to the marinade. Leave in the fridge for 1-2 hours
Place the salmon pieces onto a baking tray, keeping them in the rounded shape
Spoon some marinade on top of the salmon before covering lightly with tin foil. Place in the over for 10-15 minutes to cook
Peel and roughly chop the ginger in a food processor to make 100g of ginger pulp for the jam
Bring a pan with the ginger, sugar and water to a simmer. Continue cooking gently for 30-45 minutes until it has thickened slightly. 10 minutes before taking off the heat, add the minced chilli
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
Trim the stalks off the enoki mushrooms and separate into pieces. Add the mushrooms to three quarters of the watercress leaves and refrigerate
Whisk together all of the ingredients for the vinaigrette
Place a small knob of the jam into the middle of each plate. Dress the mushrooms and watercress with the vinaigrette and place a portion onto the ginger jam on each plate
Place the salmon medallions on top of the salad. Top with another small spoon of the jam and add the rest of the watercress and a drizzle of vinaigrette. Serve straight away
