Sweet and Sour Salmon
Beautifully flavored with a pleasant contrast in texture, this sweet and sour salmon recipe is perfect for both weekday meals and special feasts.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 piece salmon filets
- 3 tablespoon white rice vinegar (see note 1)
- 3 tablespoon tomato ketchup
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine (see note 2)
- 1½ tablespoon white sugar
- ¼ teaspoon ground white pepper
- 1 teaspoon olive oil
- 1 pinch fine salt
- Scallions (finely chopped)
Instructions
- 1
Pat dry the salmon filets with kitchen paper to remove any moisture on the surface.
- 2
In a microwave-safe bowl, mix all the ingredients for the sauce until well incorporated. Microwave for 20 seconds so that the sugar is fully dissolved.
- 3
Pour the sauce into a roasting pan/oven dish. With the skin side facing up, lay the salmon filets over the sauce. Leave to marinate for 10 minutes or so.
- 4
While waiting, prepare the oven by moving the rack up so that the salmon will be placed about 4 in/10 cm below the top heat element (not closer than that though). Preheat the oven to 425°F/220°C using the broil with fan setting (aka grill with fan).
- 5
When the oven is preheated, brush a thin layer of olive oil over the skin, then sprinkle a little fine salt on top (do not overdo it).
- 6
Put the pan/dish onto the oven rack. Leave to cook for about 10 minutes until the skin becomes crispy and the flesh is cooked (see note 3 for adjustment). Garnish with chopped scallions and serve immediately.