Gingery Soy Baked Salmon
I can’t say this is particularly historical or authentic but it is a perennial favourite in the Bilton household. It’s ridiculous easy to throw together and is a general crowd pleaser.
Ingredients (Serves 4)
Juice 1 lemon
3 tbsp dark soy sauce
2 tbsp dark brown sugar
1 tbsp sesame oil
2 generous tsp finely grated fresh ginger
1 fat clove garlic, finely grated
4 x 130g/4½oz salmon fillets (skin on)
Method
Mix all of the ingredients together except the salmon is a shallow baking dish large enough to accommodate the fish in a single layer.
Place the salmon flesh side down in the marinade. Cover then refrigerate for at least a couple of hours or overnight if you prefer.
When you are ready to cook the salmon preheat the oven to 180℃/350℉. Remove the cover and flip the salmon fillets over so they are skin side up. Bake for 12-15 minutes or until just cooked. Serve with noodles and stir fried vegetables with some of the marinade drizzled over the fish for good measure.