Tuesday, 4 June 2013

Recipe - Baked Soy and Ginger Salmon

I don't know if it was the relative lie-in (8.30) or the weather or my imminently 22-manship but I felt borderline jubilant on Monday. I didn't even do anything particularly interesting but managed to clear away some of the nagging little chores on my list (including my tax return!) and then got to go to the market. You know how I love market. This time, I went without my terrifying phone lists because I didn't want it to be an efficient trip, I wanted calm and surprise. As it turns out, this was an error because I was hungry. But it was enjoyable nonetheless. I returned with ingredients that lent themselves to Asian flavours. And the Artist had been talking about baking fish in parchment so I thought I'd have a stab at that with my lowly foil. This happened.
Baked soy and ginger salmon
2 salmon fillets, skin and bones removed
2 cloves garlic, chopped
Half inch ginger, chopped 
1 chilli, chopped
Drizzle of soy sauce
Drizzle of honey
Half lemon, squeezed

Place salmon on a piece of foil large enough to wrap the salmon. 
Scatter with garlic, chilli and chilli on top.
Drizzle with lemon, honey and soy.
Place in a hot oven (gas mark 7) for about fifteen minutes.

Half red onion, chopped
2 cloves garlic, finely chopped
Half inch ginger, finely chopped
1 chilli, finely chopped
1 red pepper, cut into strips
1 green pepper, cut into strips 
1 carrot, cut into thin strips.
2 portions cooked udon noodles
Half tablespoon kecap manis
Half tablespoon white wine vinegar

Over a high heat, fry onion, garlic, chilli and ginger.
After a minute or two, add carrots.
After another minute, add the peppers.
Once the vegetables are softening, add the noodles, soy sauce and vinegar.

Serve with the salmon on top.

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