Spicy sweet ginger grilled salmon

    15 min

    Grilled salmon fillets served on a bed of salad coated in a delicious sweet spicy marinade. The marinade coats 8 small fillets.


    Andalucia, Spain
    5 people made this

    Serves: 2 

    • For the marinade
    • 1 thumb fresh ginger, peeled and grated
    • 3 fresh finely chopped bird's-eye chillies
    • 1 heaped tablespoon thick cut orange or ginger marmalade
    • 2 heaped tablespoons finely chopped fresh coriander
    • 1 teaspoon brown sugar or honey
    • juice and zest of 1 lime
    • juice and zest of 1/2 lemon
    • 1 knob butter
    • 2 small salmon fillets
    • fresh coarse ground black pepper, to taste
    • For the salad
    • 8 seedless red grapes, sliced
    • 8 vine tomatoes, sliced
    • 2 to 3 spring onions, chopped
    • 1/2 red pepper, finely sliced
    • 1/2 cucumber, finely sliced
    • 1 lettuce (of your choice), chopped
    • lemon slices, to serve

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

      For the marinade:

    1. Fry the ginger and chillies in small dry frying pan over a medium-high heat until slightly charred. Remove from the heat and set aside.
    2. Place the marmalade, coriander, sugar, zest and juice of the lime and lemon in a small sauce pan and heat add the chilli and ginger and gently simmer for about 3 minutes (keep on a very low heat to keep it fluid).
    3. In same frying pan without washing add knob of butter and allow pan to smoke.
    4. Place each fillet of salmon in to the pan, skin side down and sear, approximately 30 seconds to a minute each, rotate to seal each side.
    5. Remove each piece of salmon and place on a grill tray (also works on BBQ). Baste liberally and grind some black pepper over salmon.
    6. Cook under medium to high grill setting for roughly 2 minutes a side basting each time you turn the salmon. Salmon is ready when you can separate it easily at thickest part. It will be pink and light.
    7. For the salad:

    8. While the salmon is cooking, prepare the salad ingredients and toss.
    9. Lay the salmon on top of the salad and drizzle with some marinade. Serve with a slice of lemon and serve.


    It can be served cold for a nice summer evening sitting in the garden as a light snack or starter. Goes well with a nice glass of Pimms® cocktail.


    Instead of using the fresh chillies you can substitute with 1 heaped teaspoon dried chilli flakes.

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    lovely  -  02 Aug 2014