Sweet treats
Meals
DrinksSalmon Goodness on a Plate
Salmon fillets marinated in rice wine and black pepper, pan-fried until golden with ginger and spring onion, then finished with shredded red chilli. A quick, fragrant fish supper for four.
- Total time
- 25 min
- Servings
- 4
- Calories per serving
- ≈ 280
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 4 salmon fillet pieces about 4 oz each
- 2 tablespoons rice wine
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- ¾ oz fresh ginger, shredded
- 4 spring onions cut into short lengths
- 3 red chillies shredded
How to make it
Marinate the salmon
Lay the salmon on a plate, season it with the rice wine, salt and black pepper, and leave for 5 minutes.
Fry the aromatics
Heat the olive oil in a pan over medium heat and stir-fry the ginger and spring onions until fragrant.
Cook the salmon
Add the salmon to the pan and fry until golden brown on both sides.
Garnish and serve
Scatter the shredded chilli over the fish and serve hot.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Pat the salmon dry after marinating so it browns well, and seed the chillies if you prefer less heat.Serve with
Steamed rice and stir-fried greens such as bok choy or green beans.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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