Crispy Salmon With Soy & Sesame Mushrooms

Prime Scottish salmon fillets stand up well to the rich flavour of the mushrooms and soy in this dish. Sticky jasmine rice makes a great addition.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Preheat the oven to 210 degrees, gas mark 6. Pat dry the salmon fillets, then rub with a little oil and season. Put them skin-side down in a cold, ovenproof frying pan and place over a medium heat. Fry for 3-4 minutes, until the skin starts to crisp up. Sprinkle over the chilli flakes, then transfer the pain to the oven and bake for 7-8 minutes, until cooked through and opaque.

Step 2

Step 2: Meanwhile, boil the kettle. Put a wok or large frying pan over a medium-high heat and add the remaining oil. Add the garlic, ginger and salad onions; fry for 2 minutes, then tip in the mushrooms. Fry for 1 minute, then add the soy sauce, honey and 2 tablespoons just-boiled water. Continue to fry for 5-7 minutes, stirring regularly, until everything is sticky, light golden and cooked through. Stir in the sesame oil, then remove from the heat. Serve the crispy salmon with the stir-fried mushrooms, and scatter with the coriander, extra salad onions and the sesame seeds. Serve the lime wedges alongside for squeezing over.