Author: Abigail Donnelly
About: Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
4
Easy
15 minutes
15 minutes
Reduce the soya sauce and brown sugar in a small saucepan for 5 minutes until slightly thickened and sticky.
In another pan, heat the canola oil, then add the grated ginger and red chilli and fry until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.
Place a non-stick pan over a high heat and rub 4 portions Alaskan salmon in olive oil and sprinkle the skin with sea salt.
Fry skin-side down for 2 minutes, then turn and fry for a further 30 seconds or until cooked to your liking.
Cook's note: Serve with the crisp ginger and chilli, a drizzle of soya sauce, blanched edamame beans and a few sprigs of fresh mint.
