Ginger-Glazed Salmon
Salmon fillets seared in a pan and coated with a honey, soy sauce and Madagascar ginger glaze. For 4 people, ready in 30 minutes.
- Prep 15 min
- Cooking 15 min
- Total 30 min
- Serves 4 servings
- Difficulty Easy
Our family grows ginger in Vangaindrano, in the southeast of Madagascar, then dries it and grinds it into powder. Mixed with honey and soy sauce, it forms a marinade that turns into a fine, glossy glaze during cooking.
Glazed salmon is an Asian-inspired preparation: pan-cooked fish fillets, coated in a sweet-salty sauce reduced until syrupy and glossy. This recipe serves 4 people, in about thirty minutes.
Preparation
-
Mix the honey, soy sauce, Vanille Désiré ginger powder and chopped garlic in a bowl to make the marinade.
-
Pour half the marinade over the salmon fillets and leave to marinate for 15 minutes at room temperature, keeping the other half aside.
-
Heat the oil in a pan over medium-high heat. Place the salmon fillets skin-side down and cook for 5 minutes without turning them.
-
Turn the fillets, pour the reserved marinade into the pan and continue cooking for 5 to 7 minutes, basting the salmon regularly with the sauce.
-
Keep cooking until the flesh has turned opaque all the way through and flakes easily, and the sauce has thickened and coats the fish.
-
Sprinkle with sliced spring onions and serve immediately with the sauce from the pan.
The little extra that changes everything
Baste the salmon regularly during cooking, rather than pouring all the sauce in at once, so the honey and soy sauce form a thin, shiny glaze without burning at the bottom of the pan. Check it is cooked with the tip of a knife: the flesh should have turned opaque all the way through and flake easily. To find out more about this spice, read our Madagascar ginger page. Another way of cooking with ginger, this time with poultry and lemon: our ginger and lemon chicken. Our products for this recipe: Madagascar ginger powder
