GINGER SALMON WITH POTATOES – Team Mange Tout – Philade (10) and Savana (12)


  • 10 Baby potatoes (5 per person)img_0072
  • Handful fresh parsley
  • 2 Fresh salmon steaks with skin – 1 per person
  • A thumb sized piece of fresh ginger, finely grated
  • 2 cloves garlic – crushed
  • I onion finely chopped
  • 2 Tbsp. Soya Sauce
  • 2 tsp Sesame oil
  • 1 Green chilli – finely chopped
  • Zest and juice of 2 lemons
  • 175g Sugar snap peas/mangetout
  • Olive oil
  • Knob of butter
  • Salt and pepper to taste


  1. Add a glug of olive oil, garlic, onion, soya sauce, sesame oil, ginger, chilli,img_0091 lemon juice and zest to a bowl. Mix well.
  2. Brush salmon fillets with the marinade mixture. Set aside to marinade.
  3. Rinse potatoes and boil in salted water till soft. When done, dress with a bit of butter and roughly torn parsley
  4. Steam or boil mange tout till cooked but still crunchy.
  5. Heat a large frying pan till hot. Add a knob of butter.
  6. Place salmon into pan skin side down. Fry till skin is crispy
  7. Turn and fry on the other side, taking care not to overcook the salmon
  8. When done, serve with mange tout and baby potatoes

Enjoy! Yum.Me!



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