We’ve just come into Wild salmon season so I had to share this long-standing favourite Toolkit recipe. It takes about 20 mins to get on the plate and tastes as good cold as it does hot. I always make extra so I have a quick fix protein for after work or yoga. It’s delicious in salads or added to stir-fry or soup – try a fish version of Cheat’s chilli chicken & veg soup from last week.
Feeds: 2. Takes: Less than ½ hr.
2 salmon steaks
1 clove garlic, crushed
1” piece ginger, finely chopped
1 dsp toasted sesame oil
1 tbsp tamari or soy sauce
Lemon juice, squeeze only
Preheat oven to 200C / 400F / Gas 6. Line a baking tray with silver foil – a piece big enough to fold over the salmon steaks. Place the salmon on the foil and score the flesh 3 times on each steak.
Cover with the garlic and ginger, gently pushing some bits into the incisions. Pour over the oil, tamari and lemon, fold over the foil to make a parcel, leaving an opening at the top and transfer to the oven.
Cook for 12 – 15 mins, or until the salmon is cooked through. I like the flesh to still be almost raw in the centre but that’s up to you.
Serve with purple sprouting broccoli or a leaf salad. Or, willpower permitting, store in the fridge to eat cold for up to 3 days.
Note: Eat the the salty tamari sauce while it’s hot; it’s addictive in a junky, cheap crisp way so Little Miss Piggie can’t help but scrape every last bit off the foil. I guess that’s what happens when you forbid yourself junky, cheap crisps…
P/100g steak: Kcal: 203, Pr: 18.0g, Carb: 2.1g, OWS: 0.2g, Fat: 13.8g, Sat Fat: 2.0g, Salt: 1.7g