A fishy’ dinner suggestion from the Great British Chefs website


Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam


Andy Waters



Marinated salmon steaks

Lemon soy vinaigrette

Ginger jam

To plate



Preheat the oven to 190˚C/gas mark 5

Place all ingredients for the marinade in a large bowl and mix to combine


Remove the skin and bones from the steaks and form into rounds. Add the salmon pieces to the marinade and leave in the fridge for 1-2 hours


Remove the salmon pieces and lay onto a baking tray, forming back into round shapes if untidy


Spoon a little of the marinade over the top of the salmon, cover lightly with tin foil and cook in the oven for 10–15 minutes


For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total


Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for around 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat


Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months


Meanwhile, prepare the enoki mushrooms by trimming off the stalks and separating into individual pieces. Combine together with three quarters of the watercress leaves and store in the fridge


For the vinaigrette, whisk together all of the ingredients


To plate, spoon a small knob of ginger jam into the centre of each plate. Remove the mushrooms and watercress from the fridge and dress generously with the lemon soy vinaigrette. Divide the salad between each plate onto the ginger jam


Carefully place the hot salmon medallions on top of the salad. Finish with another small spoon of ginger jam, the additional watercress and a drizzle of the vinaigrette. Serve immediately