Sticky Asian Salmon

Yesterday this was a bit of a thrown together meal with some Egg Fried Rice, as our original dinner plan was off when we unwrapped it, but it's something I do make regularly and it's absolutely delicious. 

It's super low-maintenance and can be on the table from preparations in less than 30 minutes. This is a family-orientated meal so I omit from cranking up the chilli heat, but if you like your food spicy, add a chopped red chilli to the sticky sauce, and more sriracha. 

If you want to make the Egg Fried Rice below is a quick and easy version of this.

Simply heat some sesame oil in a wok, add chopped spring onions, ginger and garlic and gently soften, then add any chopped vegetables you wish - I only added a chopped green pepper yesterday. Now add just one egg into a small area of the wok that you've made clear, and use a wooden spoon or spatula to mix it around as it cooks, almost as if you would with scrambled egg. Now add some soy sauce and if you have it a drop of Shaoxing wine before adding cooked rice (I always use microwave rice pouches for fried rice) and stirring well. If you have fresh chives, snip them over before serving. You can put pretty much anything you life in a fried rice, chopped ham, mushrooms, peppers, prawns, leftover meats; use whatever you have to hand.

Half a side of salmon is a perfect amount for our family of four, but you could of course use four fillets of salmon or however much you need for your household.

Sticky Asian Salmon

Here's how:

• Half a side of salmon
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 drop of fish sauce
• 1 tbsp sesame oil
• 3cm piece of ginger, peeled and finely chopped or grated
• 1 garlic clove
• 1/2 tsp Chinese Five Spice
• Juice of 1/2 lime
• 1 tbsp honey
• 3 spring onions
• 2 tbsp sesame seeds
• Pinch of salt and black pepper

Firstly pre-heat the oven to 180 degrees and get a decent sized oven-proof dish ready to easily fit the salmon.

Now place a piece of tin foil into the dish long ways, and the other way so that you can carefully, and loosely wrap up the salmon once it's in the dish.

Now to prepare the sticky sauce. In a bowl, add the soy sauce, sriracha, fish sauce, sesame oil, honey and seasoning (salt, pepper, Chinese Five Spice). Now mince in the garlic and grate or add the ginger. Do not discard the ginger skin that you've peeled off, instead place all on the bottom of the oven proof dish. Cut the lime in half and squeeze in the juice to the sticky sauce. Give it a good stir. 

Now place the salmon on top of the ginger peelings in the dish. Take a sharp knife, and make long, incisions across the fish, 3-4 will do, to allow the sticky sauce to get right into the fish as it cooks. They should be no deeper than 1/2 cm-1cm. 

Now finely slice the spring onions.

Pour the sauce all over the top of the salmon, use the knife or a spoon to open up each incision as you pour, so sauce gets in all over. 

Scatter over the sliced spring onions, and then the sesame seeds, and if you are using, a sliced red chilli too. 

Now loosely cover the salmon up with the foil, it shouldn't be all scrunched up close to the fish. 

Place into the hot oven and cook for 14 minutes exactly. Remove from the oven and serve with your Egg Fried Rice or whatever you are having alongside the Sticky Asian Salmon. Any remaining juices in the dish, you should spoon over the salmon too. Enjoy!

If you love a salmon recipe you may like some of these:
Smoked Salmon Carbonara
Thai Salmon Fishcakes
Quick Thai Salmon Noodle Soup
Salmon and Jersey Royals Traybake with Walnut and Basil Pesto
Easy Salmon Tacos
Salmon and Dill Potato Pancakes
Salmon and Dilly Gnocchi Bake
Mexican Style Salmon Fishcakes