Main dish

Jamie Oliver's 30 Minute Meals: Asian Style Salmon recipe

Name: Jamie Oliver's 30 Minute Meals: Asian Style Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2cm piece ginger; 1 small red onion; 2 cloves garlic; ½ red chilli; 1 tbsp soy sauce; 2 limes; 4 x 180g salmon, pin-boned, skin on; a few pinches of Chinese five-spice; salt and pepper; olive oil; 4 spring onions; 1-2 red chillis; 2 cloves garlic; 2cm piece ginger; 1 tsp Chinese five-spice; 3 tsp cornflour; 900ml vegetable or chicken stock; 200g sugar snap peas; soy sauce (to taste); 200g dried fine egg noodles; large bunch coriander; 400g beansprouts; olive oil; 100g cashew nuts; 1 tbsp honey; ½ red chilli; 1 small ripe mango; soy sauce; sesame oil; extra virgin olive oil

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A spicy salmon dish with an Asian-inspired sauce, vegetable noodles in broth and a lychee, blueberry and ice cream dessert.

Prep20m
Cook20m
Total40m

30-min-meals jamie-oliver salad

A healthy, spicy salmon dish with an Asian inspired sauce and vegetable noodles in broth.

I’ve not yet managed to cook a 30 Minute Meal in 30 minutes and this dish is no exception. I don’t mind as most of the recipes have been brilliant and I’ve discovered a lot of new flavours and shortcuts. I'll be honest, this recipe isn't a game changer for me like Filo Pie or Spaghetti Alla Puttanesca but it's a good, solid recipe and absolutely worth a try.

Personally, I'd leave the cornflour out of the broth to make it lighter and I always cook the beansprouts briefly in the pan that has toasted the cashews, just to take away some of their rawness.

Recipe credit

30 Minute Meals (affiliate link) by Jamie Oliver.

Recipe

Jamie Oliver's 30 Minute Meals: Asian Style Salmon

Prep20m
Cook20m
Total40m

Serves: 4

Ingredients

Salmon

2cm piece ginger
1 small red onion
2 cloves garlic
½ red chilli
1 tbsp soy sauce
2 limes
4 x 180g salmon, pin-boned, skin on
a few pinches of Chinese five-spice
salt and pepper

Noodle broth

olive oil
4 spring onions
1-2 red chillis
2 cloves garlic
2cm piece ginger
1 tsp Chinese five-spice
3 tsp cornflour
900ml vegetable or chicken stock
200g sugar snap peas
soy sauce (to taste)
200g dried fine egg noodles

Salad

large bunch coriander
400g beansprouts
olive oil
100g cashew nuts
1 tbsp honey
½ red chilli
1 small ripe mango
soy sauce
sesame oil
extra virgin olive oil
1 lemon or lime

Lychee dessert

125g blueberries
1 tin lychees in syrup (425g)
2 packs sesame snaps
500ml tub of vanilla ice cream
Sprig fresh mint

Method

Preheat the oven to 250°C (230°C fan) and fill and boil the kettle.
Salmon: Peel 2cm of ginger, then peel and roughly chop 1 red onion and add to a blender along with 2 cloves of peeled garlic, ½ a red chilli and 1 tablespoon of soy sauce. Squeeze in the juice from 2 limes and blend until you have a smooth-ish sauce. Taste and adjust the seasoning if necessary.
Pour the sauce into an ovenproof dish that can accommodate the 4 x 180g of salmon fillets snugly. The idea is to poach the salmon while it bakes in the oven.
Place the salmon fillets on a chopping board and score a few 1cm deep slices into the skin. Place the fillets skin side up into the ovenproof dish containing the sauce, drizzle a little olive oil over the skin and sprinkle over some a few pinches of Chinese five-spice, salt and pepper. Place the dish into the oven on the top shelf to cook for 18 minutes or until cooked through.
Salad: Place a few coriander sprigs to one side to use later as a garnish then remove the remaining coriander leaves from the stalks and finely slice the stalks. Add the leaves and stalks to the bowl along with 400g of beansprouts (I give the beansprouts a quick fry in the pan that will be used in step 7 as I don't like them raw but this is optional).
Broth: Place a large saucepan on a medium heat and add a little olive oil. Trim and slice 4 spring onions and 1-2 red chillis then add them to the saucepan. Crush 2 garlic cloves into the saucepan then peel and grate in 2cm piece of ginger and fry for a few minutes.
Salad: Place a frying pan on a low heat then add a splash of olive oil and 100g cashews. Toast until the cashews have coloured.
Broth: Stir in 1 teaspoon of Chinese five-spice and 3 teaspoons of cornflour to the saucepan containing the broth. Stir well then add 900ml of chicken or vegetable stock and 200g of sugar snap peas then turn up the heat. Once the broth is boiling, taste and add extra soy sauce if needed. Add 200g of egg noodles then put a lid on the saucepan.
Salad: Remove the pan containing the cashews from the heat and drizzle over some runny honey, toss and make sure the cashews are coated.
Lychee dessert: Halve a small handful of blueberries and add to a bowl along with the rest of the whole blueberries (125g blueberries in total). Tip in a 425g tin of lychees and a bit of their syrup and take the bowl to the table.
Salad: Finely slice ½ a red chilli and peel 1 small mango with a speed peeler. Remove the stone from the mango, slice or cube it, then add to the salad along with the chilli and cashews. Dress with soy sauce, sesame oil, extra virgin olive oil and the juice from 1 lemon or lime. Mix well and taste until the flavours are balanced then take to the table.
Lychee dessert: Wrap 2 sesame snap packs in a tea towel and smash them against a worktop until they become powdery. Tip into a small bowl and take to the table with a 500ml tub of vanilla ice cream.
To serve: By now the salmon should be cooked and the skin should look crispy. Divide the noodles and broth between bowls, top with a fillet of salmon and garnish with the reserved coriander. Spoon any excess sauce on top of the salmon.
Lychee dessert: Assemble by layering scoops of ice cream with the fruit in small cups. Drizzle over the syrup from the fruit and top with mint leaves and the crushed sesame snaps.