This is one of my favourites! It is a little faffy – if you don’t know how to segment a lemon like me!
Ingredients:
- fresh boneless salmon fillets
- 2 tsp salt
- 4 tbsp groundnut oil, vegatable or olive will be OK
- 1 tbsp finely chopped fresh ginger
- 1 tsp sugar
- 1 tbsp lemon zest
- 1 whole lemon, peeled, segmented ( I don’t have a video, but here is a random one! https://www.youtube.com/watch?v=sTqYfenCaM0)
- 2 tsp sesame oil
- Salt and freshly ground black pepper
- Basmati rice, 2 cups of water, to one cup of rice – Or follow instructions on pack
Method:
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Cut the salmon into chunks. Sprinkle salt over the salmon and set aside for 20-30 minutes.
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Heat a wok or large frying-pan over a high heat until it’s hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon chunks.
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Fry the salmon for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.
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Carefully remove the cooked salmon chunks and drain on kitchen paper. Wipe the wok clean with kitchen paper.
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Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.
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Return the salmon to the wok and gently mix with the lemon mixture for one minute.
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Add the sesame oil and give the mixture a gentle stir.
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Service with rice, and a little spring onion.
Happy Thursday!
Love!
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