Ingredients
- 1 x shallots
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp chili flakes
- 1 tsp red pepper powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
- 4 x salmon fillet
- 1 tbsp olive oil
Method
- Finely chop the onion and grate the garlic.
- In a bowl, mix together all the ingredients except the oil and the fish.
- Add the salmon fillet to the marinade. Cover with plastic wrap and leave to marinate in the fridge for 30 minutes.
- Heat the oil in a frying pan. Fry the salmon fillet for 2-3 minutes on both sides, undisturbed, to get a nice crust. Transfer to a plate.
- Add the marinade to the frying pan and let it simmer for a couple of minutes.
- Return all salmon fillets to the frying pan. And pour over the marinade. Cook on a low heat for 8-10 minutes, or until cooked to your liking.
- Served warm with desired side dishes. I served mine with oven-roasted potatoes, home-made pickled vegetables and pomegranate seeds on top.