Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the roasted ginger salmon
- ½ tsp grated root ginger
- 1 ball stem ginger, finely chopped
- 1 tbsp ginger syrup
- 200g/7oz salmon fillet
- 30g/10z unsalted butter
- salt and freshly ground black pepper
For the wasabi butter sauce
- 100ml/3½fl oz vermouth
- splash Chardonnay vinegar
- 1 banana shallot, diced
- 100g/3½oz unsalted butter
- 1 tbsp wasabi paste (or finely chopped fresh wasabi)
- 1 lime, juice only
- salt and freshly ground black pepper
To serve
- 1 big handful broad leaf spinach
Method
To make the rare roast ginger salmon, preheat the oven to 220C/200C/Gas 7.
Mix the fresh ginger, stem ginger and ginger syrup together in a bowl. Season the salmon with salt and freshly ground black pepper.
Heat an ovenproof pan over high heat, add the butter and sear the salmon on all sides. Spoon over the ginger mixture, then transfer to roast in the preheated oven for 8–10 minutes, basting regularly with the buttery juices. Remove from the oven, cover and leave in a warm place to rest.
Meanwhile, to make the wasabi butter sauce, put the vermouth, vinegar and shallots in a pan and cook on medium heat, until the volume of liquid has reduced to about a tablespoon.
Remove from the heat and gradually whisk in the butter, then the wasabi. Season to taste with salt and pepper, then pour in the lime juice. Keep warm.
To serve, wilt the spinach in a hot pan. Share the spinach among two serving plates, flake the cooked salmon fillet and divide between the plates, then spoon over the wasabi butter.