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 with a zingy lemon and Kikkoman soy vinaigrette is great for dinner parties and entertaining

  • Serves4
  • Additional Time1-2 hours marinating time
  • Cooking Time1 hour 30 mins

Ingredients

Marinated salmon steaks

  • 4 salmon steaks

Marinade

  • 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 190C/Gas mark 5.

Place all the ingredients for the marinade in a large bowl and mix to combine. Remove the skin and bones from the salmon steaks and form into rounds. Add the salmon pieces to the marinade and leave in the fridge for 1-2 hours.

Remove the salmon pieces once marinated and lay onto a baking tray, forming back into round shapes if they have become untidy. Spoon a little of the marinade over the top of the salmon, cover lightly with tin foil and cook in the oven for 10-15 minutes.

For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total. Place the ginger in a saucepan with the sugar and water, Bring to a simmer and cook gently for around 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat. Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months.

Meanwhile, prepare the enoki mushrooms by trimming off the stalks and separating into individual pieces. Combine together with three quarters of the watercress leaves and store in the fridge.

For the vinaigrette, whisk together all of the ingredients.

To plate, spoon a small knob of ginger jam into the centre of each plate. Remove the mushrooms and watercress from the fridge and dress genorously with the lemon soy vinaigrette. Divide the salad between each plate onto the ginger jam.

Carefully place the hot salmon medallions on top of the salad. Finish with another small spoon of ginger jam, the additonal watercress and a drizzle of the vinaigrette. Serve immediately.