Friday, 31 January 2014

Happy Chinese New Year! The year of the horse... 1966!

Thai inspired salmon with ginger & chilli – adapted from the website 'BBC GOOD FOOD'

2 x 140g/5oz salmon fillets portions
small knob of root ginger, peeled and grated
1 Garlic clove, grated
1 mild red chilli, finely sliced, deseeded 
Juice of 1/2 lemon
1 spring onion, finely sliced
1½ tbsp sweet soy sauce
1 tbsp Honey
75g Brown rice
1/2 cup Mixed frozen veg


1. In a shallow bowl, add the ginger, garlic, chilli, lemon juice, soy sauce, spring onions and honey. Add the fish to the bowl and leave to marinade for 2 hours or so.

2. Preheat the oven to 200'C and wrap the fish in tin foil and place into the oven. Bake for 20-25 minutes until the salmon is cooked through. 

3. Whilst the salmon is cooking, boil a saucepan of water and and the rice. Boil the rice for 12 minutes. For the last 5 minutes, add the frozen veg to the same pan. Wash the rice with boiled water and drain.

4. Remove the salmon from the oven and flake into the drained rice and spoon over the sticky sauce. Add some beansprouts & mix well. Serve in a bowl  and top with some salad.

Bacon Wrapped Salmon fillet – adapted from the guardian website written by Nigel Slater for 'Bacon Wrapped Salmon'

salmon fillet portion
streaky bacon, thinly cut - 4 rashers
Dried thyme 


1. Set the oven at 200°C/Gas 6. 
2. Season the fish with black pepper. Wrap each piece of salmon the rashers of bacon. 
3. Sprinkle 2 tsp of thyme over the salmon before wrapping with bacon. Wrap the salmon in tin foil and bake for 15-20 mins. Remove from the oven for the last 10 mins and open the foil and brush with oil and return back to the oven until the bacon i golden.
4. Serve with boiled new potatoes or rice and some broccoli florets. 

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