In the boring, tasteless fish camp I immediately think of salmon –
you usually find it poached and plonked on a platter with a
miscellany of equally boring bits and pieces.
No taste, no flavour, no wonder!
I've mentioned the following recipe previously and I make no apology
for repeating it. If you haven't tried this, you should or you
haven't made it in a while you'll be glad to be reminded.
Asian
Spiced Salmon
Serves
2
2 x
110g Salmon fillets
2
tsps garlic paste or 2 garlic cloves, crushed
1
tsp powdered star anise or one star anise
1
tbsp dark soy sauce
Mix
together the garlic, star anise and soy sauce and pour over the
salmon fillets, turning to coat thoroughly, cover and leave in fridge
for an hour or so.
When
you are ready to cook, pre-heat your oven 180fan/200c/Gas 6. Place
the fillets in a foil tray and bake for 10 minutes.
Whilst the salmon is baking bring a medium sized saucepan of
water to the boil. When boiling add a tsp of salt and drop your
asparagus tips into the boiling water. As soon as the water comes
back to the boil, drain, add to the baked salmon and serve.
Any leftover salmon and asparagus is excellent served cold.
Note to self :
For the purpose of this recipe I would use the small, fine asparagus
spears – they are tender and sweet. Asparagus comes in all weights
and sizes and, for those who may not be aware, the best way of
preparing it is to find its natural “break”. Hold a spear
between your thumb and index finger and bend gently, it will snap
where it needs to, removing the “woody” end which you discard or
keep for soup. When you've “snapped” your spears neaten the
edges so that they are all of a similar size – don't want to be
untidy! As a guide 4-6 spears per salmon fillet.
What's not to love and I hope you change your anti-fish mind!
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