Salmon with Chilli Ginger Sauce

The photo does not do this recipe justice

A friend recommended this recipe which is by the Hairy Dieters. I wasn't convinced that it would be for me ... I don't do the word diet!  However I love ginger and chilli so what is there not to like?  If you like salmon, ginger and chilli ... you will LOVE this recipe.  I've served it with stir fried veg that we needed to use up but it would be good with whatever you fancy.  I've previously served it with chilli roasted broccoli ... but that's a whole new recipe.  

It's quick and easy to make so get out your pans and get going!

Ingredients:

(serves 4, 254 calories per serving)

2 balls of stem ginger in syrup

2 Tbsp of syrup from the ginger

3 cloves of garlic

3 Tbsp dark soy sauce

finely grated zest of half an orange

freshly squeezed juice of one orange

half a long red chilli, thinly sliced

4 salmon fillets, skin on (about 125 - 150g each) 

(I have used any size I fancy and they haven't had skin on so I don't think it really matters)

freshly ground black pepper

Method:

• Put the ginger balls on a board and slice them thinly.  Pile up the slices from the ball and cut through them to make thin matchstick strips.  Put these into a bowl that's big enough to hold the salmon and add 2 tablespoons of syrup from the jar.
• Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
• Put the salmon in the bowl with the marinade.  Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
• Preheat the oven to 220 degrees C.  Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down.  Season with more black pepper.  Bake for 12 - 15 minutes, depending on the thickness of the salmon.
• Meanwhile prepare the sauce.  Pour the marinade into a tiny non stick pan and bring to the boil.  Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
• Put the salmon on warm plates, carefully lifting the skin off as you go.  Spoon the sauce over the salmon and serve with a portion of rice or new potatoes and some steamed or stir fried vegetables.

I hope you enjoy this as much as I do and thank you for looking and commenting