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
- Balsamic vinegar30 ml
- Soy Sauce45 ml
- Chilli oil5 ml
- Olive Oil28 ml
Instructions
5 steps- 1
Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside.
- 2
Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside.
- 3
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.
- 4
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.
- 5
To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber.
Nutrition
1 serving ≈ 240 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes