|
4
2
tablespoons
1
tablespoon
2.5 cm
1 teaspoon
4
Dip :
2
tablespoons
1
tablespoon |
salmon
fillets, each weighing 175 g, skinned
light soy
sauce
dry sherry
piece
fresh root ginger, peeled and cut into thin strips
sunflower
oil
spring
onions, shredded, to garnish
sweet
sherry
light soy
sauce |
Method :
- Using a sharp knife, lightly score top of salmon fillets in
diagonal lines, taking care not to slice all way through.
- Place salmon in a shallow dish.
- Mix together soy sauce, sherry and ginger strips and spoon over
salmon.
- Cover and chill for 1 hour.
- Preheat grill and brush grill rack lightly with oil.
- Remove salmon from marinade and place on rack.
- Season with pepper and grill for 2-3 minutes on each side.
- Meanwhile, mix together sweet sherry and light soy sauce for dip
and set aside.
- Drain salmon on absorbent kitchen paper.
- Garnish with spring onions and serve with dip.
Serves 4
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