Fish Friday: Salmon with Soy and Ginger Glaze

Growing up I didn't eat a lot of fish, mainly because my Mum hated the smell, so fish was a restaurant dish. As I've become an adult, I've started liking and eating fish a lot more, and it's only now that I live in my own home I can truly cook fish for dinner. I really have a thing for salmon over any other fish but didn't want to do my normal Salmon en Papillote, so a quick trip to the supermarket and I left with my piece of fish, some ginger and greens. Unfortunately I had no idea what I was going to make. A quick Google search and I found what I was after - fish with soy and ginger glaze. Perfect! If you've never looked at Taste then you need to. There are hundreds of recipes for all types of eaters. I adapted their original recipe here, to suit my salmon.

What you will need: 
2 tsp Extra Virgin Olive Oil

4 (about 180g each) Salmon

• 4cm-piece fresh Ginger, peeled, cut into matchsticks

• 1 Garlic clove, crushed

• 60ml (¼ cup) Soy Sauce

• ¼ Cup Maple Syrup

Ingredients


• 
  Heat the oil a large non-stick frying pan over medium-high heat. Add the fish and cook until desired. For me, I love my salmon cooked all the way through. Transfer to a plate and cover loosely with foil to keep warm. 

Fish cooking

Add the ginger and garlic to the pan and cook, stirring, for 1 minute or until aromatic.

Saute ginger and garlic with oil

• Add the soy sauce and maple syrup and bring to the boil. Cook, stirring, until reduced slightly and is thick and syrupy. This will be done when the sauce creates a thickish coat on the back of a wooden spoon.



Sauce cooking

• Be careful with the soy sauce and taste as you go. The soy sauce can be very strong in taste and salty. If this is the case, just add a bit more maple syrup or some brown sugar to sweeten the sauce. 
• 
  Serve fish with steamed rice, greens and drizzle the glaze over everything. 

Salmon with Ginger and Soy Glaze

I was so happy with this dish, it was super yummy and everything I wanted for dinner. I didn't make steamed rice with my version but it would go so well with it.