Ginger & Garlic Baked Salmon with honey & Soy On steamed Sushi Rice & Nori Seaweed, with King Prawn Dumplings. This delicious recipe was created by Kwanghi Chan for Kenwood Ireland.
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2 pieces of salmon (225g each)
1 piece ginger, peeled and chopped (2-inch)
3 cloves garlic, peeled and chopped
1 .5 Tbsp soy sauce
1/2 Tbsp oyster sauce
1 Tbsp Irish honey
1 tsp sesame oil
3 dashes white pepper
1 pinch salt
Handful of coriander
1 Nori Seaweed sheet
For the king prawn potsticker dumplings (Makes 30 dumplings):
Ingredients For the filling:
200g King prawns, de-vined
2 tsp bamboo shoot finely chopped
1 tsp ginger
1 tsp cornflower
2-3 scallions, finely sliced
1 tsp garlic, minced in garlic press
1 tsp sugar
6 tsp soy sauce
3 tsp sesame oil
1 Tbps Shaoxing cooking wine, available in most Asian supermarkets
1/4 tsp ground white pepper
10 dumpling or gyoza wrappers (or you can also use won ton wrappers, available from Asian markets dampened cloth or paper towel.
5 Tbsp vegetable cooking oil
Clean and de-vein the King prawns. Marinate with a pinch of salt for 5 minutes and wash thoroughly under running water.
Chop the prawns coarsely followed by the bamboo shoots.
Put the prawn, bamboo shoots, ginger, cornflower, scallions, garlic and sugar in a bowl and stir to combine.
Whisk together soy sauce, sesame oil and cooking wine in a bowl and then then stir into the prawn mixture. Add in pepper and salt.
Place this mixture into a food processor for 5-6 minutes until it is a sticky consistency
On a dry surface, lay out one gyoza or dumpling wrapper, keeping the remaining wrappers covered with a dampened cloth or paper towel.
Spoon one teaspoon of filling into the centre, then moisten halfway around the edge with a wet finger. Fold the dry half of the wrapper over the wet half to form a half-moon shape.
To seal, using thumb and forefinger of one hand, form tiny pleats along the dry edge of the wrapper, pressing the pleats against the moistened border to enclose the filling. The dumpling will curve in a semi-circle or you can start in the middle, pleat out to one edge then turn the dumpling over and pleat in the opposite direction.
Stand the dumpling, seam-side up, on a baking sheet and gently press to flatten the bottom. Cover loosely with dampened cloth or paper towel. Form the remaining dumplings in same way. If you cannot perfect the pleating method, just pinch the edges together to create a seal.
Heat the oil in a large, non-stick skillet or frying pan over a moderately high heat, until it is hot, but not smoking.
Remove it from heat and arrange the pot stickers in a tight circular pattern standing up in the oil. They should touch one another. Cook, uncovered, until the bottoms are pale golden, for two to three minutes on a medium heat to avoid burning you just want to crisp up the base at this stage.
Add an espresso coffee cup amount of water, then cover the pan tightly with a lid and cook until the liquid has evaporated. The bottom of dumplings should be crisp and golden
Add two more tablespoons of water if the pan looks dry before the bottoms are browned.
Remove the lid and shake the pan to loosen the pot stickers, until the steam dissipates.
Serve immediately with dips and pickled salads of choice on the side.
Place the salmon fillet on a bowl or plate Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
Set aside to marinate for at least 10 minutes or best for 30 mins in the fridge.
Pre-heat the oven to 175c. Line the salmon on a baking sheet with greased tin foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Sprinkle with sliced ginger and coriander, chopped Scallions, Nori Seaweed Serve warm with steamed Sushi seasoned rice.