Why not try and make a more fridge-friendly and healthy version of a firm favourite on the Chinese takeaway menu. Homemade plum sauce is delicious, it takes a little time to make but it’s well worth it. If you’re thinking plum sauce and salmon – huh? I totally get you, however, you don’t turn your nose up at sweet chilli sauce with salmon do you? Same idea, similar sweet sticky flavour, but with a nod to the familiar duck and pancakes sauce.
Team with the classic cucumber, spring onion and pancakes that can be bought in the Chinese section at most large supermarkets.
- 6 plums, de-stoned and cut into slices
- 1 tbsp. of dark soy sauce
- 3 tbsp. of water
- 1 cinnamon stick
- 2 star-anise
- 1 tsp. of Chinese five spice
- ½ a tsp of chili flakes
- 1 garlic clove, minced
- 2 tbsp. of honey
- 2 sustainably sourced salmon fillets
- 1 cucumber cut into ribbons
- 2 spring onions, cut into thin strips
- 10 pancakes, available at all large supermarkets
- In a pan over a medium heat, add the plums, soy, water, cinnamon, star-anise and five spice, chili flakes, garlic and honey. Bring to a boil and turn down to a simmer, cooking for 15-20 minutes until thick and sticky. Allow to cool fully.
- Preheat the oven to 180C / 160 fan.
- Place the salmon on a baking tray skin side up and sprinkle with salt. Cook for 10-15 minutes.
- Place the salmon cucumber, spring onion and cooled plum sauce on a platter and dig in!