Salmon glazed in Ginger Sauce
Servings: 2 people
Equipment
- 1 Mixing Bowl
- 1 small frying pan
- 1 Non-stick frying pan
Ingredients
- 2 cloves Garlic crushed
- 15 grams Fresh Ginger crushed
- 2 grams Chilli powder
- 7 grams Dijon Mustard
- 200 x 2 grams Salmon fillets skin on
- 1 medium Onions - Brown quartered and sliced
- 2 ml Stevia (liquid)
- Salt and Pepper to taste
- 15 ml Cold Pressed Olive Oil
- 5 ml Vinegar - Red Wine
- 30 ml Water
- 5 grams Fresh Basil Leaves for garnish
Instructions
- Mix the garlic, half the ginger, mustard, chilli powder, stevia and a pinch of salt and pepper.
- Spread over the salmon fillets and set aside to marinate in the fridge for 30 minutes.
- Heat the oil in a frying pan over medium heat. Fry the onion for 5 minutes, then reduce heat to low and fry the onion for 20 minutes, stirring frequently, until caramerlised.
- Add the vinegar and stir through for 5 minutes. Season to taste with salt, pepper, and stevia (if it is not sweet enough) and set aside.
- Heat a non-stick frying pan over medium-high heat. Fry the salmon, skin side down, for 3 minutes. Turn over and fry for another 2 minutes or until the salmon is cooked through then remove to a serving dish.
- Add the onion to the pan the salmon was cooked in and stir in the leftover ginger and water. Cook for 2 minutes over medium heat.
- Pour over the salmon fillets and garnish with the basil leaves.
