This cooks in one pan.
It has been a while since I cooked fish but when I bought some pak choy (an Asian green) on special at the greengrocer, I had the idea for this recipe.
You don’t have to worry if you can’t find fresh salmon – I always buy a bag of frozen portions which are already de-boned. They are super convenient as I just thaw the exact amount that I need – no waste means you get better value for money too.
The crunchy crust on the salmon is simply a mixture of sesame seeds and crushed rice crackers (I used a seaweed flavour but plain would be fine too). The same ginger soy dressing is used on both the fish and the greens, so the flavours marry perfectly on the plate.
Serve this with cooked white rice for a more substantial meal. The ingredients below will serve 2 people, so multiply as required.
Ingredients – serves 2:
- 1 egg white
- 25g/1 oz rice crackers, crushed into crumbs
- 2 teaspoons sesame seeds
- 2 portions skinless, boneless salmon (about 230g/8 oz each)
- 2cm/1 inch piece fresh root ginger, peeled and finely grated
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp water
- 2 baby pak choy (or other Asian greens), split into leaves & trimmed of any thick stems
- 1 red chilli, finely chopped, optional to serve
- cooked white rice, to serve
- Put the egg white into a shallow bowl and lightly whisk.
- Mix the crushed rice crackers and sesame seeds and place into another shallow bowl.
- Dip one side of one salmon portion into the whisked egg white, then dip into the rice cracker crumb mixture, ensuring a good coating. Set the salmon piece on a plate. Repeat with the other piece of salmon. Place into the fridge for 15 minutes.
- Meanwhile, mix the grated ginger, sesame oil, soy sauce and water in a small bowl or jug. Set aside for the flavours to develop.
- Put a deep non-stick frying pan over a medium-high heat. Use tongs to place the salmon pieces into the pan, with the rice cracker-coated side facing down. Baste each piece of salmon with two teaspoons of the ginger soy dressing.
- Cook for 4-5 minutes, depending on the thickness of your salmon. The coating should be golden brown and crispy when done.
- Use your tongs to carefully turn the salmon over. Cook for a minute then remove from the pan and place on a warm plate.
- Rinse the baby pak choy with a little cold water then place straight into the pan whilst still damp. Pour over the remaining dressing. Use the tongs to toss the greens in the dressing for a couple of minutes until wilted.
- Serve the salmon and greens topped with a little chopped red chilli, and with rice on the side.