salmon in oyster sauce
Fri, 3 June, 2016
⯆ JUMP TO RECIPE
Oyster sauce is a weird and wonderful thing that makes boring food suddenly taste fantastic. Simple green vegetables, boring broccoli and beans, get a sudden oomph when drizzled over with a bit of that pungent salty gunk, and a spoonful of sesame oil. That usually happens when I can’t be bothered to produce any fancy sides to go with pork chops or chicken - zinging up my dinner with a nod to oriental flavours.
Salmon is pretty resistant to flavours; marinate it for hours in the fanciest concoctions and it will still taste like – salmon. I have tried a few interesting ways and means with salmon on these pages: maple syrup, blue cheese, wrapped in lettuce, but it’s hard to make it taste radically different. Maybe you shouldn’t? It’s a tasty fish after all.
The oyster sauce doesn’t perform a miracle in this recipe but it does go well with the oily fish, especially combined with the sweetness from the brown sugar. Sweet and salty – what do you know? It’s what umami is about!
I borrowed most here from Suzie at allrecipes.
salmon in oyster sauceServings: 2Time: 20 minutes
- 2 salmon fillets, skinned
- 2 tbsp. oil
- 1 garlic clove, peeled and crushed
- 30g brown sugar
- 2 spring onions, chopped
- 60ml (about 4-5 tbsp.) oyster sauce
- 100ml water
1. Heat the oil in a skillet large enough to fit both salmon fillets. Add the garlic, followed by the sugar and fry for a minute until the sugar melts. Add the onions and cook them for further 2 minutes until softened a little. Pour in the oyster sauce and water and stir in.
2. Turn up the heat until the sauce bubbles and place the salmon in the skillet skinned side up. Cook for about 5 minutes until the bottom of the fillets turns lighter colour a third way up. Add more water if the sauce boils off and threatens to burn.
3. Turn the salmon over carefully, spoon the sauce over the top and cook for further 3-5 minutes, depending on the thickness. You can check if it’s cooked to your liking by gently prodding a fillet with a knife in the middle to see if it flakes and is opaque – or almost – inside.
4. Serve with the sauce spooned over the fillets, with green vegetables and rice or new potatoes.