Here’s one I made earlier. A good 8 years earlier. That’s how long since my first book ‘Gimme the Recipe’ was published. In this recipe the salmon darnes are pan-fried. If you prefer to do what I did this evening and bake the salmon fillets instead – then drizzle with a little oil, bake in a hot oven for 10 minutes, then baste in the marinade ingredients (blitzed together in a food processor) and return to the oven for another 10 minutes. Delicious, simple, no fuss.
Ingredients – serves 4
3 garlic cloves
3cm thumb-width piece of ginger
1 red chilli
2 spring onions
50ml dark or rich soy sauce
4 salmon darnes – approximately 480–500g
1 tbsp olive oil
Peel and crush the garlic and grate the ginger.
Deseed and finely chop the red chilli and slice the spring onions.
Combine the garlic, ginger and chilli with the spring onions and soy sauce to make a marinade and pour it over the salmon. Leave to marinate (refrigerated) for an hour or two, or ideally overnight, covered with cling film.
Heat the olive oil in a large frying pan on a medium to high heat.
Add the salmon pieces skin-side down and cook for 2 minutes, reserving the marinade sauce.
Turn the salmon over and cook for a further 2 minutes, then add the marinade sauce and heat through for 1 minute before serving.
Great as a light lunch served with Asian dressed salad or green beans.
As mentioned in the introduction I did not want to stand over a frying pan when I cooked this earlier this evening. So instead I baked the salmon darnes drizzled with the oil in a hot oven for 10 minutes, then blitzed the mardinade ingredients together in a food processor and basted this on top before returning the salmon to the hot oven to cook for a further 10 minutes. I served with sweet potato wedges that will cook alongside in the oven in around 20 minutes too, so ideal use of your oven and no frying.
Enjoy, xx Sheila.