Salmon and soy are combined to delicious effect in this recipe from Andy Waters. As with many dishes, the trick is to plan ahead; make the ginger jam well in advance and marinate the salmon a couple of hours before you want to serve.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Preheat the oven to 190˚C/gas mark 5
Place all ingredients for the marinade in a large bowl and mix to combine
1/2 red onion, finely chopped
1/4 red pepper, finely chopped
1 garlic clove
2 inch piece ginger, grated
2 2/3 handfuls of coriander, UNKNOWN QUANTITY
100ml of soy sauce
2 tsp honey
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 salmon steaks
Remove the salmon pieces and lay onto a baking tray, forming back into round shapes if untidy
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
For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total
250g of stem ginger
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
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
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
100g of watercress, sprigs only
160g of enoki mushroom
For the vinaigrette, whisk together all of the ingredients
2 tbsp of lemon juice
1 tbsp of red wine vinegar
1 1/2 tsp soy sauce
1 pinch of salt
1/2 tsp pepper
240ml of extra virgin olive oil
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
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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