Salmon fillets with mandarin and ginger

By: Catherine Phipps
From: Citrus
Serves: 4
Photographer: Mowie Kay

This is a storecupboard dish. I’ve made similar with the same citrus using pomegranate molasses in place of the soy sauce, rice vinegar and mirin, and used mung beans in place of the puy lentils. In other words, it is very adaptable; you can vary the flavours to suit your tastes.

Ingredients

Quantity	Ingredient
4	salmon fillets, skinned
3	mandarins, Finely grated zest and juice
1	lemon, Finely grated zest and juice
1 teaspoon	ground cardamom
3 cm piece	fresh root ginger, peeled and grated
2 tablespoons	olive oil
2	onions, finely sliced
3	garlic cloves, finely chopped
1 tablespoon	dark soy sauce
1 tablespoon	rice vinegar
1 tablespoon	mirin
250g	cooked wild, red or black rice
200g	cooked puy lentils
1 large head	broccoli, separated into florets and cooked to al dente
	sea salt
	finely ground white pepper
	sesame seeds, to serve

Method

Rub the salmon fillets with the mandarin and lemon zest, the cardamom and the ginger. Sprinkle over a little salt and some finely ground white pepper and put aside for a few minutes.
Heat the oil in a large frying pan. Add the onions and sauté for several minutes until soft and translucent. Add the garlic and cook for a further couple of minutes. Push everything to one side, then add the salmon fillets. Cook for 4 minutes on one side, then turn over. Pour over the mandarin and lemon juices along with the soy sauce, rice vinegar and mirin. Simmer for 2 minutes, then turn the salmon over again. When it is cooked to your liking, remove and keep warm. Stir the onion and garlic into the sauce and cook until syrupy.
Serve the salmon with the rice, beans or lentils and broccoli, with the sauce spooned over and a few sesame seeds sprinkled over.

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Salmon fillets with mandarin and ginger

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