SLOW-COOKED NORWEGIAN SALMON WITH CHILI BEAN TOMATO SAUCE

Learn how to cook a salmon fillet to perfection in an oven with Chef Jimmy.

Did you know that Norwegian salmon is exported to over 100 countries and 14 million salmon dishes are served worldwide?

INGREDIENT:

  • 1 bottle Lee Kum Kee toban (chilli bean) sauce
  • 500g tomato, diced
  • 1 large red onion, chopped
  • 5 garlic cloves, chopped
  • 100gĀ ginger, chopped
  • 300ml chicken stock
  • 1 whole Norwegian salmon fillet
  • 2 tbsp oil
  • Salt, pepper and sugar, to taste
  • 2 red chilli, sliced
  • 1 sprig spring onion, chopped for garnish

METHOD:

  1. Put salmon on tray and bake it in oven at 55c for about 45 minutes.
  2. Once done remove from oven and set aside.
  3. Heat oil in a pan then fry garlic, ginger and onion until fragrant.
  4. Add chilli bean sauce and stock, adjust seasoning.
  5. Add tomato and sliced chilli, bring to a boil.
  6. Pour over fish and garnish with spring onion.

WATCH: BENEFITS OF SALMON