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Chinese Salmon
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Chinese Salmon


Chinese Salmon

Salmon is one of those dishes that I feel needs plenty of flavour as I’ve often found that it can be fairly tasteless. My best tip for salmon is to make sure that you buy wild salmon and never the farmed stuff – it’s lower in fat and higher in flavour.

You Will Need: (Serves 2 Chinese Salmon)

  • 2 Pieces of Wild Salmon
  • 2cm Ginger, grated
  • 1 Chilli, sliced
  • 2tsp Chinese Five Spice
  • Olive Oil


Begin by preheating the oven to 180*C and placing the salmon on a large sheet of tin foil on top of a baking tray.

First, rub a drizzle of olive oil on the salmon and shake over the five spice. Sprinkle on the chilli and grate the ginger on top. Wrap up the salmon in the tin foil leaving a little space at the top.

Salmon in foil parcels

Salmon in foil parcels










Bake for 15 mins and serve with my delicious stir fry –

Gluten Free Stir Fried Rice

You Will Need: (Serves 2 Gluten Free Stir Fried Rice)

  • 100g Cooked Rice
  • Sesame Oil
  • 1/2 Pepper, sliced
  • 1 Chilli, sliced
  • 4 Spring Onions, Sliced
  • 2 Cloves of Garlic, crushed
  • 2cm Ginger, grated
  • Gluten Free Soy Sauce


In a wok or large frying pan, heat a drizzle of sesame oil. Once the pan is smoking, add the peppers, chilli and spring onion and fry for 5 mins. Add in the garlic and ginger and continue to stir. Add in the rice and coat in the sesame oil, as well as adding the soy sauce. Make sure that the rice is very hot before serving.

Optional: You can also add in a whisked egg for egg fried rice.

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Recipe Name
Chinese Salmon
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