Serves: 4


10 minute salmon with spring onion sauce


  • 450g (1lb) fresh salmon fillets
  • 2 teaspoons salt
  • ½ teaspoon freshly ground white or black pepper
  • 570ml (1 pint) water
  • 6 tablespoons coarsely chopped spring onions
  • 1 tablespoon finely chopped fresh root ginger
  • 1½ tablespoons oil (preferably ground nut)
  • 2 teaspoons sesame oil


  • Rub the salmon fillets with 1 teaspoon of the salt and the pepper.
  • Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.
  • Combine the spring onions, ginger and the remaining 1 teaspoon salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.
  • Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.