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I'm Sharon, welcome to my blog. This is where I let my MANY FEELS and other thoughts escape out into the world...

Soy and Ginger Salmon

Soy and Ginger Salmon

I suffer from the unfortunate combination of being a lover of a wide and varied number of different cuisines, whilst also being a right fussy beggar. This has led me to develop a cooking style I sometimes refer to as ‘inauthentic cuisine’. Dishes that are close to the traditional versions but with a few subtle(-ish) changes.

One of my favourite styles of cooking to riff on is Japanese. I love the clean, fresh, simplicity of the tastes and ingredients that are common in Japanese cooking, and I can always convince myself I’m being super healthy even when I’m not (I’m looking at you Katsu Curry, but we’ll talk about that more in a future blog post….)

I travel a lot for work and when I’m tired and cranky and suffering through the wait at yet another airport terminal, I often find myself gravitating towards Japanese food if it’s available. It’s a good way avoid horrible stodge and get some vegetables into me (I can be as difficult as a toddler when it comes to vegetable consumption). I’m not exaggerating when I say the addition of Wagamama to the departure areas of both Gatwick terminals was a life changing moment for me.

With this in mind, I’ve decided to go for a Japanese-influenced choice for my first recipe, but also something easy to get us going. I’m not a huge lover of fish, but I do like salmon and this marinade is a simple but super tasty option to give it a kick of flavour. I like 2 tablespoons of sugar when I make the marinade, but if you’re not as into the salty/sweet combination as me then stick to 1. I usually serve it with roast sweet potatoes and some kind of veg, oven roasted asparagus was my choice this time. This is the reason I oven cook the salmon instead of pan frying, everything can get shoved into the over in just one or 2 pans. Well, that and it’s healthier….

Ingredients

3 tbsp Soy sauce

3cm (1”) length Ginger

2 cloves of Garlic

1 tbsp Rice wine vinegar

1-2 tbsp Light brown or golden caster sugar

1 tbsp Olive oil

2-4 Salmon steaks

Method

(There’s really not much to it!)

  1. Finely grate or chop the ginger and garlic (I usually grate the ginger and chop the garlic, I don’t know why!)
  2. Mix together he first 6 ingredients in a small bowl.
  3. Place the salmon steaks in a plastic food bag or shallow dish and pour in the prepared marinade.
  4. Place in the fridge and let marinade for 20 minutes, any more and the salt in the soy sauce will start to cook the fish.
  5. Transfer the salmon steaks to an oven tray (make sure some of the garlic and ginger is on top) and cook for 20 minutes in an oven preheated to 170°C.
  6. Serve with your side of choice!

If you make this let me know what you think below!

Note 

If I’m making this with sweet potato and asparagus I use the following timings/steps:

  1. Set oven to preheat, prep marinade and cut up sweet potato
  2. Put sweet potato into oven (with some olive oil and a sprinkling of sugar if you want bit of a glaze) and place Salmon into marinade.
  3. [After 20mins] Put Salmon into oven
  4. [Another 10mins] Put asparagus into oven with a drizzle of olive oil and sprinkle of salt and pepper.
  5. [A final 10mins] Take everything out of the oven and serve.
The World is Fucked, I'm Off to Watch 'The West Wing'

The World is Fucked, I'm Off to Watch 'The West Wing'

Hello, World!

Hello, World!