Ginger Salmon With Oyster Sauce & Broccoli

Ginger Salmon With Oyster Sauce & Broccoli

Ginger is an essential ingredient in Chinese cuisine and the spicy, earthy flavour pairs perfectly here with the rich salmon. Enhance the taste and maximise the umami tang with Lee Kum Kee’s Premium Oyster Sauce marinade.
Serves 2
Total Time
25 Minutes
2 tbsp of Lee Kum Kee Premium Oyster Sauce
1 tbsp of Shaoxing rice wine
0.5 tsp of white pepper
200g of tenderstem broccoli
2 x 150g skinless salmon fillets
1 spring onion, white and greens separated, whites julienned, greens sliced finely
4cm piece of ginger, peeled and julienned
Mixed grain rice, steamed (optional)
Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Combine the Lee Kum Kee Premium Oyster Sauce, rice wine and white pepper in a bowl.

Step 3

Lay the tenderstem broccoli on a piece of baking paper on a large baking tray and place the salmon on top. Spread the oyster sauce mixture on the salmon, and top with the whites of the spring onion and the ginger.

Step 4

Add 6 tbsp of water around the tenderstem broccoli.

Step 5

Fold the baking paper over and seal well, ensuring there is space around the salmon.

Step 6

Place in the oven for 12 minutes, or 15 minutes if your salmon fillets are very thick. Serve with steamed mixed grain rice.

Recipe courtesy of Lizzie Mabbott and Lee Kum Kee.

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