Lime & ginger salmon

Lime & ginger salmon

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 2

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
354
protein
38g
carbs
11g
fat
18g
saturates
3g
fibre
6g
sugar
7g
salt
1.4g

Ingredients

  • juice 2 limes
  • thumb-sized piece ginger, grated
  • 2 garlic cloves, crushed
  • 2 tsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 skinless salmon fillets
  • 100ml low-sodium chicken stock
  • 140g pack baby corn, halved
  • 175g thin-stemmed broccoli
  • 4 baby pak choi, halved
  • small bunch spring onions, sliced

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Method

  1. Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
  2. Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
  3. Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Recipe from Good Food magazine, August 2011

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Comments

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sansviande's picture

I read some comments before cooking, so didn't use the vinegar - I didn't like the sound of that anyway, but I also added some finely chopped red chillies. I put the salmon into a plastic bag with all the marinade ingredients and left it in the fridge for over an hour so the salmon partly starts to cook in the lime juice. When it was time to cook the salmon, I put in in a tinfoil parcel in the oven with all the marinade juices, so that it stays moist. I didn't use stock for the stir fry - I used a teaspoon of sesame oil (so hardly any oil) in a hot wok, flash fried the veg, sprinkled over a pinch of chinese 5 spice seasoning, and when the fish is cooked, you can spoon a little bit of the juice from the cooked fish into the stir fry

davecchappell's picture
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Really unpleasant recipe, not to be repeated. Overwhelming vinegar taste. Sceptical about stir frying in stock...

reevey's picture

Wish I'd read the reviews before cooking this!!!! What a bizarre flavour to the vegetables, I couldn't eat them they were so funny tasting. The salmon had no flavour at all even after marinating for twice as long as suggested because half of the marinade is kept back. I'm a very experienced cook who won't repeat this meal. Not often I find no redeeming features to a recipe but this is one such time. Off to the biscuits & cheese for some food now.

irritable's picture
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I followed some of the above advice and used sherry (great advice - thx) instead of vinegar and oven cooked the fish (wrapped in greaseproof paper) for 20 mins. The fish was excellent. The stirfry-in stock bit was good too, but thought some of the flavours were lost through, in essense, part boiling the veg. Next time, I'll cook as per a normal stirfry and add the marinade, without the stock, for the last few minutes. Note, no need to worry about veg selection - any of the usual stir fry veg will work!

wend6y's picture

Really wanted to try this but didn't have the veg the recipe mentioned, so I substituted sliced green beans, peas, my first home-grown courgette, some old mushrooms - delicious! Oh, and I cooked the salmon in a Remoska since both my grill and oven are out of action.

helenptaylor's picture

Very tasty dish. I cook my salmon in the oven for about 20 minutes depending on size. If you replace the rice vinegar with dry sherry it is much nicer and reduces the acidity. Some times I add a few noodles to the stir fry.

devonshire_dumpling's picture
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Yes, I too found the vegetables unpalatable with the rice vinegar (hubby cooked it and swears he only used ONE tbsp, not two as suggested in the recipe!!) ... but like everyone else, found the salmon to be exceptionally tasty and beautifully cooked.

emilyshort's picture
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I also found the vegetables very vinegary - I used white wine vinegar, not sure if that was why, but like the salmon, so will do that again - maybe on rice or with plain stir fried veg.

eleanormayo's picture
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Nice enough, but the cooking times are a bit out - the pak choi takes longer to cook than states and it then meant that the other veggies were overcooked.

kwacha's picture

The salmon was delicious. I found the vegtables a little vinegary and will exclude this next time, just using the lime juice for the acidity

Frantic Flapjack's picture
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This was a tasty and unusual way to stir fry. I baked the salmon in a hot oven for 20 minutes instead of grilling.

libby0's picture
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Made this for the family, the salmon was delicious. I like the way no oil was used, but stock instead. I served with rice and reduced the amount of veg.

karenmjax's picture

Denise, just halve the recipe, trust me it willo work just fine

denisenew's picture

looks really tasty but as i live alone i can only use this recipe when having family over for dinner ( will have to send invites soon)

nuskin's picture

This sounds yummy! The marinade would work well on chicken too.
Will try it soon.

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