Oriental salmon with stir fried spinach

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Oriental salmon with stir fried spinach

Created by urbanfoodie, Saturday, 21 November 2009

Easy oriental style salmon, marinade the fish for a 10 mins to give it a nice depth of flavour. Easy cooking.

Ingredients

At a glance

Categories

quick supper

Serves

2 big salmon steaks (or 3 medium ones)
250g spinach (1 bag)
thumb of ginger
2 cloves garlic
splash dry sherry/rice wine
splash soy sauce
1 lemon
groundnut oil & seasame oil

Method/steps

Slice ginger and garlic thinly
Put salmon in a shallow dish, cover with half ginger and garlic, squeeze 1/2 a lemon over the top, a splash of soy and a tiny dribble of seasame oil, set asside for 10 minutes
Chop and wash spinach
Heat a little groundnut oil in a frying pan and add salmon and marinade to pan, fry gently, don't stir
When fish is half cooked (when sides look almost all pale pink, only small line of raw) flip it over, leave again
Heat some more groundnut in a wok till really hot and fry remaining garlic and ginger for 15 seconds
Add spinach, capful of sherry/rice wine and splash of soy, strir fry till spinach wilts - fish should now be done too. Serve with rice and the cooking juices spooned over.

Additional tips

If you are using lovely fresh salmon from the fishmongers you can cook it for just a 2-3 minutes on first side - if using supermarket salmon cook it right through for a full 5 minutes on first side (I find it can be a bit 'flabby' otherwise).

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