Asian Style Salmon



I’ve always been a little afraid of cooking salmon, unlike my blog buddy who cooks it all the time.  Over cooking.  Under cooking.  Not doing it justice.  I’m not entirely sure but I’ve always thought salmon to be very “gourmet” and I’m no gourmet cook!


For this dish I went safe with my fail safe Asian sauce.  Standard flavours of the orient which go with everything.  It’s a dressing, it’s a dipping sauce, and it’s a marinade…if you don’t already use these flavours then get amongst it.  This sauce turns nothing into something and was deliciously decadent   with the salmon as a marinade and the remainder of the sauce added to a pan with water and reduced for the plate if you like.


ASIAN SAUCE


2 cloves garlic finely grated
Same amount of ginger grated
¼ cup rice wine vinegar
½ cup sesame oil
1 teaspoon soft brown sugar or palm sugar
½ teaspoon soy sauce
2 tablespoons water


 SHAKE and VOILA.  We make a big batch of this and keep it in the fridge.  It’s great for all salads especially if you add some toasted nuts and sesame seeds.  Add some seared beef, chicken or tofu and you have yourself a wonderful meal.


FOR ASIAN STYLE SALMON FILLETS


  1. Firstly par boil baby potatoes.  This will take around 12 minutes
  2. Add 1 teaspoon miso paste to marinade, mix well and pour into a flat dish
  3. Remove any bones if necessary and lay salmon skin side up into the dish
  4. Leave to marinade while you prepare sides.  In this instance we had kale, bok choy and smashed baby potatoes
  5. Pre heat oven to 180, drain and squish potatoes between your fingers till they open but not fall apart.  Place in baking dish, drizzle with olive oil and bake for 20 minutes.  They should come out crunchy but soft and fluffy on the inside
  6. Prepare veg by washing kale and cutting leaves from its stalks.  Cut bok choy lengthways leaving the ends and rinse away any dirt from the inside. 
  7. Heat a pan for salmon on a medium to high heat
  8. Remove salmon from the marinade and ensure skin has no marinade on it.  Place salmon into pan skin side down and cook until skin looks crispy and flesh of salmon is starting to turn a light pink.  We like our salmon only just cooked so flip it over after about 4-5 minutes then cook around 4 more minutes.  This is for a 250g fillet
  9. Meanwhile in a pan on medium to high heat layer kale then bok choy, add ¼ cup water and put a lid or plate over it and leave for 5 minutes.  No need to check or stir as its steaming


To add some acidity we dressed with Wasabi Yoghurt Mayo which is what it is: 1 teaspoon wasabi, 1 teaspoon mayo and ¼ cup yoghurt with a squeeze of fresh lime.  Delicious and again goes with everything! 

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