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Norwegian salmon infused with jasmine tea, shiitake mushroom & ginger jus
Serves: 4
Approximate Cooking Time: 15 minutes
4 Norwegian salmon fillets (each 200g), boneless and skin on
1 tbsp (each) light soy sauce, sesame oil and shredded old ginger
300ml water
3 jasmine teabag
Ginger Jus
1 tbsp (each) sesame oil and vegetable oil
1 tsp shredded old ginger
100g shiitake mushrooms, thinly sliced
120ml chicken stock
1 tbsp light soy sauce
2 tbsp sliced spring onions
1 tsp butter
| Nutrition Tips |
| Mushroom goes well with salmon. Mushrooms contain a natural flavour enhancer called glutamate, a perfect complement with salmon. Creatively put together with steaming and the infusion of aromatic jasmine tea is a great plus towards healthy eating. |
Methods
- Marinade the Norwegian salmon fillets with light soy sauce, sesame oil and shredded old ginger in a mixing bowl for about 15 minutes.
- Heat 300ml water to a boil in a saucepan. Add in the jasmine teabag and set aside to infuse. Steam the Norwegian salmon fillets skin side up in a prepared steamer for about 4 minutes (for medium doneness). Remove the skins just before serving.
- For the ginger jus: Heat the sesame oil and vegetable oil in a frying pan and saut' the shredded old ginger until fragrant, for about 20 seconds. Add in the sliced shiitake mushrooms and deglaze with chicken stock and simmer until sauce has reduced. Add in the light soy sauce and mix well. Off the heat, whisk in butter just before serving and add the sliced spring onions.
- Place a steamed Norwegian salmon fillet on the centre of each serving plate and drizzle over the ginger jus.
| Chef's Tips |
| Please ensure that the steamer is big enough to hold all of the Norwegian salmon fillets. The fillets must not touch each other to ensure that all parts of the fillets are cooked evenly. |
>> Norwegian salmon crusted with crispy potato and pepperronata
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