Ginger salmon with oyster sauce and broccoli recipe
The spicy, earthy flavour of ginger pairs perfectly with rich salmon. Plus the dish is enhanced by an oyster sauce marinade. This would be great served with rice.
Ingredients
- 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
- 1 tbsp shaoxing rice wine
- 0.5 tsp white pepper
- 200 g Tenderstem broccoli
- 2 x 150g (5oz) skinless salmon fillets
- 1 spring onion (scallion), white and greens separated, whites julienned, greens sliced finely
- 1 x 4cm (1.5in) piece of ginger, peeled and julienned
- 2 portions of mixed grain rice, steamed, to serve (optional)
- 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
- 1 tbsp shaoxing rice wine
- 0.5 tsp white pepper
- 7.1 oz Tenderstem broccoli
- 2 x 150g (5oz) skinless salmon fillets
- 1 spring onion (scallion), white and greens separated, whites julienned, greens sliced finely
- 1 x 4cm (1.5in) piece of ginger, peeled and julienned
- 2 portions of mixed grain rice, steamed, to serve (optional)
- 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
- 1 tbsp shaoxing rice wine
- 0.5 tsp white pepper
- 7.1 oz Tenderstem broccoli
- 2 x 150g (5oz) skinless salmon fillets
- 1 spring onion (scallion), white and greens separated, whites julienned, greens sliced finely
- 1 x 4cm (1.5in) piece of ginger, peeled and julienned
- 2 portions of mixed grain rice, steamed, to serve (optional)
Details
- Cuisine: Chinese
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C/200°C fan/430°F/gas mark 7.
- Combine the oyster sauce, rice wine and white pepper in a bowl.
- Lay the Tenderstem broccoli on a piece of baking paper on a large baking tray and place the salmon on top. Spread the oyster sauce mixture on the salmon, and top with the whites of the spring onion and the ginger.
- Add 6 tbsp water around the Tenderstem broccoli. Fold the baking paper over and seal well, though loose enough so that there is space around the salmon.
- Place in the oven for 12 minutes, or 15 minutes if your salmon fillets are very thick. Serve with steamed mixed grain rice.
This recipe is by Lizzie Mabbott for Lee Kum Kee.
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