Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam

  • Main
  • easy
  • 4
  • 1 hour 30 minutes, plus 1-2 hours marinating time

PT1H30M

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Ingredients

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Marinated salmon steaks

Lemon soy vinaigrette

Ginger jam

To plate

1
Preheat the oven to 190˚C/gas mark 5
2
Place all ingredients for the marinade in a large bowl and mix to combine
3
Remove the skin and bones from the steaks and form into rounds. Add the salmon pieces to the marinade and leave in the fridge for 1-2 hours
4
Remove the salmon pieces and lay onto a baking tray, forming back into round shapes if untidy
5
Spoon a little of the marinade over the top of the salmon, cover lightly with tin foil and cook in the oven for 10–15 minutes
6
For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total
7
Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for around 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat
  • 125g of caster sugar
  • 125ml of water
  • 1 green chilli, small, minced
8
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
9
Meanwhile, prepare the enoki mushrooms by trimming off the stalks and separating into individual pieces. Combine together with three quarters of the watercress leaves and store in the fridge
10
For the vinaigrette, whisk together all of the ingredients
11
To plate, spoon a small knob of ginger jam into the centre of each plate. Remove the mushrooms and watercress from the fridge and dress generously with the lemon soy vinaigrette. Divide the salad between each plate onto the ginger jam
12
Carefully place the hot salmon medallions on top of the salad. Finish with another small spoon of ginger jam, the additional watercress and a drizzle of the vinaigrette. Serve immediately
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