KEN HOM'S Ten-minute Salmon with Spring Onions

KEN HOM'S Ten-minute Salmon with Spring Onions

KEN HOM'S Ten-minute Salmon with Spring Onions
Serves 4

Sea bass or plaice fillets can be substituted. Tip: Peeled fresh root ginger can be stored in a glass jar, covered in rice wine or sherry, and sealed. It will keep for several months, and has the added benefit of producing a flavoured wine that can be used in cooking.

Ingredients

  • 450g (1lb) fresh
  • salmon fillets
  • 2 tsp salt
  • ½ tsp freshly ground
  • white or black pepper
  • for the sauce
  • 6 tbsp coarsely
  • chopped spring
  • onions
  • 1 tbsp finely
  • chopped fresh root
  • ginger (see tip)
  • 1½ tbsp groundnut oil
  • 2 tsp sesame oil

Method

Rub the salmon fillets with half the salt and the pepper. Bring 600ml (1 pint) of water to a simmer in a frying pan. Add the salmon, simmer for 2–3 minutes, cover tightly and turn off the heat. Let stand for 8 minutes.
To make the sauce, combine the spring onions, ginger and remaining salt in a small bowl. In a small pan, combine the oils and heat to smoking point.
Remove the salmon from the water and place on a plate. Scatter over the spring onion mixture, then pour over the hot oils and serve.