Salmon and Ginger Steaks
Salmon baked with root ginger, dry sherry, fennel and vegetables to produce a succulent dish brimming with flavours.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main | Bake | 30 mins to 1 hour |
Ingredients
- 4 salmon steaks, each weighing 250g
- 50g butter softened
- 2 x 5ml spoons grated fresh root ginger
- 75g fennel sliced thinly
- 75g each carrot and leek, cut into julienne strips
- 2 - 3 x 15ml spoons dry sherry, optional
- salt and freshly ground black pepper
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Place the salmon steaks in a shallow ovenproof dish and season with salt and pepper.
Mix the butter with the ginger and spread half on the salmon steaks.
Blanch the vegetables in boiling water for 2 minutes. Drain and place on the salmon.
Sprinkle with the sherry if using, and top with the remaining butter. Season lightly with salt and pepper.
Cover and cook in the oven for 20 to 25 minutes or until cooked.
