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Oriental salmon


This is sooo delicious and it can be ready and on the table in half an hour from start to finish. I usually serve it with cauliflower purée (see Cook's Plot tip, below) and green beans, but it's good with noodles too.

Oriental salmon

2 salmon fillets
3 spring onions, sliced
half a red chilli, deseeded and chopped
thumb-size piece of root ginger, grated
2 tbsp soy sauce
juice of a lime
2 tsp sesame oil

Cut two large squares of foil or baking parchment and sit a salmon fillet in the centre of each one, then stand in an ovenproof dish. Sprinkle the spring onions, chilli and grated ginger over the fish, then pour over the soy sauce, lime juice and sesame oil. Wrap the salmon up tightly in the foil or baking parchment and bake at 180C (fan oven) for 15 -20 mins until the fish is just opaque. Take it to the table in the parcels and let everyone enjoy the lovely aroma as they open them up on their plates.


COOKS' PLOT TIP: To make a really easy Cauliflower Purée to serve with this, cut a head of cauliflower into florets and cook in chicken or vegetable stock for about 15 minutes until tender, then whizz with a stick blender until smooth. It tastes amazingly creamy - even without any cream - and is a great side dish with all sorts of other meals too (it's fab with roast chicken, for example) 

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If you'd like to get in touch about this or any other recipe, you can now email me at:
a-cooks-plot@gmx.co.uk Print Friendly and PDF

Comments

  1. GL commented by email (see How To Get In Touch for the Cook’s Plot email address): Delicious! Loved the tangy ginger on the salmon, and the cauliflower purée adds a taste of luxury to a healthy recipe. Thank you!

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  2. Really glad you enjoyed it. Thanks so much for letting me know!

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  3. Sounds great - on my 'Must try' list.

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