Salmon Fillet with Ginger Glaze

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1. In a medium sized saucepan over medium heat, cook the soy sauce, mirin, rice vinegar, honey, white balsamic vinegar, garlic, brown sugar and about 75g of the ginger. Cook for about 20 minutes until reduced (the sauce will reduce, but do not expect it to be thick).

2. Remove the sauce from the heat and add the remaining ginger and lime juice. Let it rest.

3. Pour a little olive oil in a baking tray to coat the bottom of it. Place the salmon on this baking tray, skin side down. Using a large knife, cut the salmon into about 8 pieces, all the way until you reach the salmon skin – do not cut the skin. Spoon some of the sauce on top of the salmon, covering it and ensuring to get it into the gaps of the salmon pieces, and let the salmon marinate for about 10 minutes. Repeat and let it marinate for another 10 minutes. Ensure leftover sauce so that you use it to baste the salmon while it cooks.

4. Preheat the oven to 150C. Cook the salmon for 10 minutes and then spoon more of the remaining sauce (enough to cover the salmon) on top of the salmon. Cook for another ten minutes and baste the salmon again (you can also use some of the juice that may be gathering at the bottom of the pan) and cook for a further ten minutes. Baste the salmon again with the remaining glaze and/or pan juice and cook for another 5 minutes. The salmon should be just cooked all the way through (as opposed to well-cooked) so it remains moist.

5. If any sauce remains (there should be some), then heat it over medium heat on the stove reducing it until it becomes a little thicker and pour this over the salmon as a finishing glaze. Garnish with freshly cut spring onions and serve over top rice with vegetables (I highly recommend Ardo Hawaimix, available at Foodsaver.)