• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Food & Fitness Always

by Adam Warren

  • Home
  • About
    • Privacy Policy
    • FAQ
  • Food
    • My Eating Philosophy
    • Getting Started
      • My Kitchen
      • Essential Ingredients
      • Kitchen Techniques
      • Cooking Terms
    • #MealPrep
    • Healthy Eating Tips
    • The Detox Plan
    • Recipes
      • SMOOTHIES & DRINKS
      • BREAKFAST
      • STARTERS
      • MAIN DISH
      • BAKING CLUB
  • Fitness
    • Exercises
      • Abs & Core
      • Legs
      • Buttocks
      • Back
      • Chest
      • Arms
      • Shoulders
    • Workout Programs
    • Fitness Tips
    • My Weight-Loss Journey
    • Fitness Terms
  • Collaboration
    • GUEST POSTS

Glazed Salmon Fillet

23/10/2014 by Adam Leave a Comment

Glazed Salmon Fillet

People may love fish from the chip shop as a Saturday night treat, and why not? Growing up when someone asked me whether I wanted fish, I’d immediately think ‘Battered Cod’. In fact, I think at one point I was so naive when it came to fish that I even thought, ‘this is what fish is, there are no other varieties’.

How wrong was I?! When I first discovered the flavour of Salmon I was immediately hooked. The flaky texture, how it tastes, it has to be my favourite type of fish out there. The majority of the time when I cook with Salmon, I’ll simply season it with some salt and freshly ground pepper, place it in some foil on a baking tray with some water beneath the foil parcel, and cook for around 11 minutes.

Here I’ve decided to jazz it up a little and give it that extra taste of The Orient. The dish has a nice kick and the elements of ginger and soy go very well together. If you like Salmon, you’ll love this dish.

(Serves 2)

2 tbsp x Dark Soy Sauce
2 tbsp x Chilli Sauce
1 tbsp x Shaoxing Rice Wine
1 tbsp x Sesame Oil
1 x Garlic Clove (peeled & thinly sliced)
3cm x Fresh Root Ginger (peeled and grated)
2 x Salmon Fillets
Sprinkling of Sesame Seeds
Boiled Sweet Potatoes & Boiled New Potatoes (to serve)

– Method

1. In a large bowl, mix together the soy sauce, chilli sauce, rice wine, sesame oil, garlic and ginger. Place the salmon fillets in the marinade, skin-side up and leave for 15-20 minutes (if you have time).

2. Peel the Sweet Potatoes and chop into bite-sized chunks. If you are also using the New potatoes, simply halve and quarter them. Place in a large saucepan of boiling water, on a high heat and boil for 20 minutes.

3. Pre-heat the oven to 180C (fan-assisted) and add about 200ml water to the baking tray.

4. After the marinating time is up, place the fillets individually in foil parcels (skin-side up), sprinkle sesame seeds over each of them, seal the parcels and add them to the baking tray.

5. Cook the salmon parcels for between 8-12 minutes, depending on your preference.

Serve with the mixed potatoes and some salad.

Share
0
Share
0
Share
0
Share
0
Share
0

Filed Under: Fish, MAIN DISH, Oriental, Recipes Tagged With: chinese, fish, ginger, oriental, salmon, soy

Previous Post: « Losing Weight – The Diet
Next Post: @Home Workouts: Dumbell Squats »

Reader Interactions

For people who love the world of Food & Fitness. This blog brings together recipes, ideas, knowledge & articles from both of these exciting areas! Meet Adam --->

STAY UP-TO-DATE WITH THE LATEST HAPPENINGS, RECIPES, FITNESS TIPS & MOTIVATION ON TWITTER, FACEBOOK AND PINTEREST!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hey Everyone!

For people who love the world of Food & Fitness. This blog brings together recipes, ideas, knowledge & articles from both of these exciting areas! Meet Adam --->

Live Twitter

Tweets by @adgold86
my foodgawker gallery

Archives

Categories

Footer

Archives

Foodies100 Index of UK Food Blogs
Foodies100

STAY CONNECTED

  • E-mail
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

LATEST POSTS

COPYRIGHT

© 2014 - 2017 Adam Warren unless otherwise stated. All rights reserved. You may not reproduce text excerpts or images without prior permission.

Copyright © 2019 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Cookies Policy

Necessary Always Enabled