What makes this salmon Japanese is the mix of soy sauce, sesame oil and ginger.
Ingredients
- 4 tablespoons soy sauce
- Chinese cooking wine
- a 2cm piece of ginger
- salmon fillets
- 2 teaspoons of sesame oil
- 100g each of beansprouts, chopped Chinese leaves and a little balsamic vinegar.
Method
- 1.Mix 4 tablespoons each of reduced-salt soy sauce and Chinese cooking wine in a dish.
- 2.Cut a 2cm piece of ginger into slivers and add to the dish.
- 3.Marinate 2 salmon fillets in the mixture for 20 minutes. Drizzle 2 teaspoons of sesame oil over the fish and fry for 7 minutes. Serve with 100g each of beansprouts, chopped Chinese leaves and a little balsamic vinegar.
Nutritional info
Per serving: 487kcals, 29.9g fat (4.9g saturated), 43.3g protein, 8.4g carbs, 6.7g sugar, 2g salt