Chilli vinegar salmon
This salmon fillet recipe can be made in less than 10 minutes and is served simply with rice and cucumber. The hot and sour dressing is a lovely balance of salty soy, spicy chilli and sweet/sour balsamic vinegar.
Ingredients
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- 2 salmon fillets, about 200g/7oz each
- 2 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 1 tsp crispy chilli oil
- 1 tsp sugar (any type)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 2 spring onions, finely sliced, to garnish
- freshly steamed rice, to serve
- chopped cucumber, to serve
Method
Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside.
Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside.
Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over.
Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked.
To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber.