Saying that, I personally think this is good-looking and delicious enough that it would be great for a dinner party, particularly if you used a whole side of salmon.
Asian Salmon
serves 2
For the salmon
2 pieces Salmon, rinsed and patted dry
1 tbsp olive oil
1 tbsp Sesame Oil
2 tbsp light soy Sauce
2 tbsp sake
1 tbsp Brown Sugar
1 tbsp Rice Wine Vinegar
1 tsp dijon mustard
1 clove garlic, minced
1 tsp grated ginger
2 spring onions, green parts only, sliced thinly
For the glaze
1 tbsp olive oil
1 tbsp Sesame Oil
2 tbsp light soy Sauce
2 tbsp sake
1 tbsp Brown Sugar
1 tbsp Rice Wine Vinegar
1 tsp dijon mustard
1 clove garlic, minced
1 tsp grated ginger
2 spring onions, green parts only, sliced thinly
For the glaze
2 tbsp honey
½ tsp toasted sesame oil
½ tsp light soy sauce
¼ teaspoon freshly grated ginger
½ tsp toasted sesame seeds
In a bowl whisk together the olive & sesame oils, soy sauce, sake, garlic, ginger, mustard, vinegar and brown sugar. Pour into a freezer bag along with the salmon fillets and put in the fridge. Leave to marinate for at least an hour, preferably around 4 (or more).
Mix the sauce ingredients together in another small bowl and set aside.
Preheat the grill and put the salmon, seasoned with a little salt & pepper, on a wire rack under the grill.
Cook for 10-12 minutes, depending on the salmon’s thickness, basting with the marinade every now and again. The salmon is done when it is opaque and flakes easily with the tip of a fork.
Remove from the grill and serve immediately with some sauce poured over and a sprinkling of spring onions.
Stir-fried Greens
serves 2
½ tsp toasted sesame oil
½ tsp light soy sauce
¼ teaspoon freshly grated ginger
½ tsp toasted sesame seeds
Mix the sauce ingredients together in another small bowl and set aside.
Preheat the grill and put the salmon, seasoned with a little salt & pepper, on a wire rack under the grill.
Cook for 10-12 minutes, depending on the salmon’s thickness, basting with the marinade every now and again. The salmon is done when it is opaque and flakes easily with the tip of a fork.
Remove from the grill and serve immediately with some sauce poured over and a sprinkling of spring onions.
Stir-fried Greens
serves 2
baby leaf greens, finely sliced (about 125g once sliced)
birds eye chiili, deveined and deseeded and sliced into strips
1 clove garlic, thinly sliced
olive oil
Sauté the garlic slices with a tsp of olive oil in a sauté or frying pan until softened then throw in the chilli slivers and greens. Stir fry for a couple of minutes then add a tbsp of water, pop a lid on the pan and leave to steam gently for another 5 minutes or so, stirring occasionally.
Garlic Mushroom Rice
serves 2
5g butter
1 tsp olive oil
2 clove garlic, crushed
a few shiitake mushrooms, halved and sliced
100g jasmine rice
236ml chicken stock (twice the volume of the rice)
¼ tsp salt
¼ tsp white pepper
squeeze of lime juice
½ tbsp coriander
Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
Remove the rice from the heat without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork, stir through the coriander and serve.
birds eye chiili, deveined and deseeded and sliced into strips
1 clove garlic, thinly sliced
olive oil
Sauté the garlic slices with a tsp of olive oil in a sauté or frying pan until softened then throw in the chilli slivers and greens. Stir fry for a couple of minutes then add a tbsp of water, pop a lid on the pan and leave to steam gently for another 5 minutes or so, stirring occasionally.
Garlic Mushroom Rice
serves 2
5g butter
1 tsp olive oil
2 clove garlic, crushed
a few shiitake mushrooms, halved and sliced
100g jasmine rice
236ml chicken stock (twice the volume of the rice)
¼ tsp salt
¼ tsp white pepper
squeeze of lime juice
½ tbsp coriander
Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
Remove the rice from the heat without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork, stir through the coriander and serve.
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