Asian Glazed Salmon

1. 1 Ketchup 8 g
2. 2 Fresh ginger≈ $8.00 per kg 4 g
3. 3 Lemon≈ $4.70 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Potatoes≈ $2.19 per kg 150 g
6. 6 Wheat flour 20 g
7. 7 Sunflower oil 10 ml
8. 8 Soy sauce 8 ml
9. 9 Sugar 4 g
10. 10 Salmon filletpack 400 g ≈ $10.50 180 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and cut potatoes⁵ into large chunks, then boil in salted water for 15–20 minutes until tender.

2. Cut salmon¹⁰ into serving-sized pieces, season with salt and pepper, and coat in flour.

3. Pan-fry the salmon¹⁰ in sunflower oil over medium heat for 3 minutes per side until golden, then remove from the pan.

4. Finely chop the ginger and garlic⁴, and slice the lemon³ into thin rounds.

5. Return the pan to medium heat, add ketchup, soy sauce, sugar, ginger, garlic⁴, lemon³, and 50 ml water. Bring to a boil and simmer for 1 minute.

6. Place the salmon¹⁰ back in the sauce, warm through for 2 minutes, and serve with the potatoes⁵.