Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Marinated salmon steaks
- 4 salmon steaks
- 1/2 red onion, finely chopped
- 1/4 red pepper, finely chopped
- 1 garlic clove
- 2 inch piece ginger, grated
- 1 handful of coriander, chopped
- 100ml of soy sauce
- 2 tsp honey
Lemon soy vinaigrette
- 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
Ginger jam
- 250g of stem ginger
- 125g of caster sugar
- 125ml of water
- 1 green chilli, small, minced
To plate
- 160g of enoki mushrooms
- 100g of watercress, sprigs only
SAVE RECIPE
Method
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
- 1/2 red onion, finely chopped
- 1/4 red pepper, finely chopped
- 1 garlic clove
- 2 inch piece ginger, grated
- 1 handful of coriander, UNKNOWN QUANTITY
- 100ml of soy sauce
- 2 tsp honey
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
- 250g of stem ginger
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
- 100g of watercress, sprigs only
- 160g of enoki mushrooms
10
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
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025