Mary Berry's ginger teriyaki salmon - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s ginger teriyaki salmon By You Magazine - February 17, 2019 Quick, simple and impressive-looking. Use thin, sustainably caught salmon fillets cut from the centre or swap with trout fillets if you like. Georgia Glynn Smith SERVES 4 PREP TIME: 10 minutes, plus marinating COOK TIME: 5 minutes 4 x 120g (4½oz) thin salmon fillets, skin on (see note) 2 tbsp sunflower oil a small knob of butter 1 spring onion, sliced, to garnish FOR THE MARINADE ¼ fresh red chilli, deseeded and finely chopped juice of ½ lime 3 tbsp soy sauce 1 stem ginger bulb, very finely chopped (see note) 2 tbsp ginger syrup (from the stem ginger jar) 1 garlic clove, crushed 1. Place all the marinade ingredients in a shallow dish and mix well. 2. Lay the salmon, flesh side down, in the marinade and spoon over the sauce to coat the fillets well. Leave for about 20 minutes or as long as time allows. 3. Heat a large frying pan until hot, then add the oil and butter. Season the fillets with salt and pepper and then fry them, flesh side down, over a high heat for about 2 minutes. Turn over and fry for a further 3 minutes, spooning the remaining marinade over the fillets as they cook, until the salmon is just cooked through and the sauce has thickened to a syrupy glaze. 4. Arrange the fillets on a platter or on individual plates, removing the skin, if preferred, then spoon over the sauce from the pan. Garnish with the sliced spring onion and serve with rice or stir-fried vegetables. COOK’S NOTES Leaving the skin on the salmon keeps it moist during cooking; if the skin is removed when the fish is warm, it will come off in one smooth piece. Choose long thin fillets for a more refined presentation. Stem ginger comes in syrup in a jar – not to be confused with crystallised ginger, also sold in a jar. PREPARE AHEAD The salmon can be marinated in the fridge up to 6 hours ahead. FREEZE The cooked dish is not suitable for freezing. The raw fillets can be frozen with their marinade and cooked once they are defrosted. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved