Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam


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