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.
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
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
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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
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
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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
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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