EASY FROZEN SALMON RECIPES RECIPES

Steps:

• 1. Whack the lemongrass against your work surface and remove the tough outer layer.
  2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
  3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
  4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
  5. Divide into 4, then shape and squash into 2cm-thick patties.
  6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
  7. Cook the patties for 2 minutes on each side, or until nicely golden.
  8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
  9. Serve sprinkled with the drained coriander.

Steps:

• Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
• Preheat oven to 400 degrees F. Line a 9x13-inch baking dish with foil or parchment paper (for easy clean up). You can also use a lined sheet pan.
• In a small bowl, whisk together soy sauce, olive oil, honey, Dijon and minced garlic.
• Place salmon, skin side down, in the prepared baking dish. Pour about 2/3 of the sauce over the salmon, reserving the remaining 1/3 sauce.
• Bake for 15 minutes and then brush on the remaining sauce. Bake 2-5 minutes more, until internal temperature of the thickest part of the fish reaches 145 degrees on an instant read thermometer. Serve.