Ginger-soy salmon

HERE'S HOW WE MAKE IT

First we reduce gluten-free soy sauce with dry sherry and brown sugar till it's lightly syrupy. We then chill it and mix with grated ginger and sesame oil and use this mixture to coat boneless, skinless Huon salmon from Tassie which we then snap-freeze.

INGREDIENTS

Salmon fillet, soy sauce (gluten free), dry sherry, ginger, sesame oil, brown sugar.

ALLERGENS

CONTAINS:

Fish, Sesame, Soy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER FILLET
ENERGY	814.5kj	1455kj
PROTEIN	20.7g	37g
FAT TOTAL	10.5g	18.7g
- SATURATED	2.6g	4.6g
CARBS	2.9g	5.2g
- SUGARS	2.5g	4.5g
SODIUM	352.4mg	581mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

PREP & COOK

While every effort has been made to ensure that the salmon is bone and scale free, please be aware that some bones may remain.

NB: because of the sherry in the marinade, it remains liquid - this does not mean the product has begun to defrost.

Please note this product contains raw fish and should be fully cooked before consumption.

To cook: defrost first then cook in a lightly oiled pan. Three to four minutes a side should do it - don't forget it will continue to cook when it's come off the heat.

GOES WITH

These salmon fillets are so versatile. You can simply serve with a salad or stir-fried Asian greens or flake and scatter over a salad of noodles, raw vegetables and herbs or an Asian slaw or rice.

Flakes of just-cooked salmon also make a delicious addition to a miso soup, with cooked Japanese noodles and chopped, blanched green vegetables.

Oh, and what about rice paper rolls?! Flaked cooked salmon, rice vermicelli, herbs, chopped chilli and peanuts, wrapped in softened rice paper and dunked into a fish-sauce-lime juice-chilli dressing or one made from soy and vinegar. YUM.