Treacle salmon, scallops, pickled ginger

Nigel Haworth

Nigel Haworth

8th May 2014
Nigel Haworth

Treacle salmon, scallops, pickled ginger

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Treacle salmon, scallops, pickled ginger recipe a try yourself? A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Treacle salmon, scallops, pickled ginger recipe.


  • 1 Piece of treacle marinated salmon (see below)
  • 4 King scallops
  • Salt
  • 1 Lemon
  • Few drops of sunflower oil
  • Salmon marinade:
  • 350g Middle cut salmon (skin on scale)
  • 60g Fine sea salt
  • 60g Caster sugar
  • 6g Chopped chili (hot, with seeds)
  • 10g Chopped lemongrass
  • 15g Coriander
  • 40g Root ginger, peeled and grated
  • 125g Treacle (at room temperature)
  • 200ml Dark soy sauce (at room temperature)
  • Salmon sauce:
  • 50ml Rice vinegar
  • 50ml Soy sauce
  • 50ml Oyster sauce
  • Garnish for the salmon:
  • 12 Thin slices of pickled ginger
  • 20g Spring onions, sliced
  • 40g Beansprouts
  • 1 Punnet mustard cress
  • 16 Sprigs coriander
  • Maldon sea salt


Serves 4
Heat a medium-sized non-stick pan and add a small amount of oil. Lightly season the scallops with salt.
Place the scallops into the pan, press slightly, cook for 1-2 minutes until golden on one side.
Then turn the scallops over and cook for a further minute, add a squeeze of lemon juice.
Then immediately remove from the pan onto a piece of absorbent paper. Season with Maldon salt and place on top of the treacle salmon.
Salmon marinade:
Carefully score the skin side of the salmon with a sharp knife.
In a Thermomix add the salt, sugar, chilli, lemongrass, coriander and root ginger, blitz to make a paste.
Remove from the Thermomix and rub the paste evenly onto both sides of the salmon.
Place the salmon into a vacuum pack bag, add the treacle and soy sauce, vac pac tight and leave to marinate for 12 hours. After 12 hours wash off the marinade and pat dry.
With a small amount of salmon sauce (see below) glaze the flesh side – this should be a nice dark colour.
Salmon sauce:
Mix all the ingredients together and place into a small pan, reduce by half to make a syrup that holds when cold. Leave to cool, then place into a squeezy bottle.
Cut the salmon into 3mm thick slices, remove the skin and the brown flesh – this gives 60g of salmon per portion.
Place a number 80 cutter (round cutter 80mm in diameter) into the centre of the plate, line the cutter with 60g of treacle salmon, the glazed flesh to the outside.
Put the pickled ginger, spring onions, beansprouts and an even layer of mustard cress on top.
To finish put 10 dots of sauce evenly around the plate, 1 warm scallop on top, coriander and a few flakes of Maldon sea salt.

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