Sometimes you don't have to cook really fancy. You just have to meddle with few fresh ingredients and boom...you get a masterpiece. This is one such dish which I make for my mid week supper and it takes no more than 30 minutes to prepare. Salmon is something that I stock up in my fridge all the time and the fish being so versatile, I often try different marinade to get a different dish each time.
Today I am sharing an Asian inspired dressing for your lovely pink salmon and to go as accompaniment, what better than mashed spuds. Wasabi lovers out there...add a teeny weeny amount to your mashed potatoes and see that instant kick that you will get. ;)
Asian style Salmon
Ingredients:
- 2 boneless salmon fillet
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp sesame oil
- 1/2 inch ginger (grated)
- 2-3 cloves of garlic (grated)
- 1 tbsp sesame seeds
- pepper to season
Method:
- Preheat the oven to 200 degree Celsius.
- For the marinade, Combine the soy sauce, honey, sesame oil, grated ginger and garlic and pepper together in a bowl.
- Marinate the two fillets with the mixture and keep it for a minimum of 5 minutes.
- Place the two fillets (skin side down if it has a skin on) on a non stick baking tray and bake for about 8-10 minutes.
- Take out the tray from the oven and sprinkle some sesame seeds on top of the two fillets and place it back to the oven for a further 2 minutes.
- Serve hot with mash and greens.
Wasabi Mash
Ingredients:
- 2 large floury potatoes
- 1/4 cup milk
- 25 gm butter
- 1/2 tsp wasabi paste
- salt and pepper to season
Method:
- Peel & cut large potatoes into even chunks & put them in a pan with plenty of salted water.
- Bring to the boil, then reduce the heat & simmer until tender for about 10 minutes. Drain well.
- Pour milk in a saucepan & bring to the boil. Pour onto the potatoes with the butter, wasabi paste & season with salt & pepper.
- Mash the potatoes until smooth.
Comments
Post a Comment