Sticky Ginger Salmon

Preparation

• 1 Prepare the Marinade: In a bowl large enough to marinate the fish, combine the olive oil, soy sauce, brown sugar, Ginger Cold Blended Paste, Garlic Cold Blended Paste, rice wine vinegar, and cup tomato sauce. Whisk the ingredients together until the brown sugar is dissolved and the mixture is well combined.
• 2 Place the salmon fillets in the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer the fillets and marinade to a resealable plastic bag. Set aside for at least 10 minutes to allow the flavours to infuse. During this time, you can prepare the accompaniments such as cooking the rice and steaming the green vegetables.
• 3 Cook the Salmon (Pan-Fry Method) Heat a large non-stick frying pan over medium heat. Add a small amount of olive oil to the pan to prevent sticking. Remove the salmon fillets from the marinade and place them in the pan. Cook for about 4-5 minutes on each side, or until the salmon is cooked to your liking and has a sticky, caramelised glaze. If the marinade begins to stick to the pan, reduce the heat slightly. Cook the Salmon (Oven-Bake Method) Preheat your oven to 200°C (400°F). Place the marinated salmon fillets on a prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and has a sticky, caramelized sauce.
• 4 Once the salmon is cooked, remove it from the heat and let it rest for a minute or two. Serve the sticky ginger salmon fillets over a bed of cooked rice and steamed green vegetables. Drizzle any remaining sauce from the pan or baking sheet over the salmon and rice for extra flavour.