Salmon fillets with mandarin and ginger

Salmon fillets with mandarin and ginger

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a storecupboard dish. I’ve made similar with the same citrus using pomegranate molasses in place of the soy sauce, rice vinegar and mirin, and used mung beans in place of the puy lentils. In other words, it is very adaptable; you can vary the flavours to suit your tastes.

Ingredients

Quantity Ingredient
4 salmon fillets, skinned
3 mandarins, Finely grated zest and juice
1 lemon, Finely grated zest and juice
1 teaspoon ground cardamom
3 cm piece fresh root ginger, peeled and grated
2 tablespoons olive oil
2 onions, finely sliced
3 garlic cloves, finely chopped
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
250g cooked wild, red or black rice
200g cooked puy lentils
1 large head broccoli, separated into florets and cooked to al dente
sea salt
finely ground white pepper
sesame seeds, to serve

Method

  1. Rub the salmon fillets with the mandarin and lemon zest, the cardamom and the ginger. Sprinkle over a little salt and some finely ground white pepper and put aside for a few minutes.
  2. Heat the oil in a large frying pan. Add the onions and sauté for several minutes until soft and translucent. Add the garlic and cook for a further couple of minutes. Push everything to one side, then add the salmon fillets. Cook for 4 minutes on one side, then turn over. Pour over the mandarin and lemon juices along with the soy sauce, rice vinegar and mirin. Simmer for 2 minutes, then turn the salmon over again. When it is cooked to your liking, remove and keep warm. Stir the onion and garlic into the sauce and cook until syrupy.
  3. Serve the salmon with the rice, beans or lentils and broccoli, with the sauce spooned over and a few sesame seeds sprinkled over.
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