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Salmon with ginger and garlic sauce
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 714
  • Fat about 27g
  • Carbohydrates about 76g
  • Protein about 39g
This is needed
This is needed for 4 people
  • 2 garlic clove
  • 2 ginger
  • 3 sweet chilli sauce
  • 1 ground cane sugar
  • 1.5 soy sauce
  • 1 olive oil
To marinate the salmon
  • 600 salmon fillet (organic)
  • 300 jasmine rice
  • 4.5 water
  • 1 shallot
  • 250 shiitake mushrooms
  • oil
  • 400 leaf spinach
  • 0.5 salt
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And that's how it's done
And that's how it's done
Peel and finely grate the garlic and ginger, mix with the sweet chilli sauce, soy sauce, oil and cane sugar.
To marinate the salmon
Quarter the salmon, coat with 4 tbsp of the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid.
Separate the rice with a fork.
Peel and finely chop the shallot, chop the mushrooms. Heat the oil in a wide pan. Sauté the shallot and mushrooms for approx. 5 mins. Add the spinach and allow to wilt, season with salt.
To cook the salmon
Heat the oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, plate up with the rice and spinach. Drizzle the remainder of the marinade over the salmon.