Salmon with Ginger, Soy and Spring Onions
Salmon with Ginger Soy and Spring onions.
Today is officially the first day of spring, which is my favourite season, Is it time Of warmer days, Of blossom. Spring brings a feeling of hope and regrowth. It also brings A time for lighter meals. Normally in springtime especially the month before Passover We all become busier, therefore we want quick, easy prepare. nutritious meals.
When I was younger. Salmon was a luxury, however, if you compare the price of salmon to other fish nowadays it more affordable.
Ingredients- Serve four
Four fillets of Salmon.
4 TBSP, of Soy Sauce (I use the gluten free easily obtainable From supermarkets or health food shops.)
1TBSP good quality extra virgin olive oil
1 TBSP runny honey It's better to use pure local honey.
3 Cloves of garlic minced.
A teaspoon full of chilli flakes. (optional)
The juice of half a lemon or half a lime.
Half A teaspoon Of ground black pepper.
3 spring onions, Clean and chopped finely.
Method
In a bowl, mix the honey, soy sauce, ginger, pepper, garlic, lemon juice, chilli flakes, and the olive oil.
Place the salmon, skin side up In an oven proof dish, And pull the contents of the bowl over the salmon. Making sure that every piece is covered. Cover the salmon and put it in the fridge till you are ready to cook it. the minimum amount of time. Should be 30 minutes. To allow the flavours to infuse you can leave it overnight Or prepare it in the morning Before going to work. then. Just pop it in the oven for dinner.
Pre heat the oven to 190c Gas mark 5, 375.
Sprinkle the chopped spring onions evenly over the salmon.
Bake for 15 minutes without a cover.
Fish continues cooking once it's removed from the oven, so it's always better to Take it out of the oven, and let it rest. for three or four minutes before serving.
At this time of the year. there are wonderful baby potatoes available, Alternatively, you can serve this with rice, fresh vegetables or a side salad.
The salmon can also be eaten cold, So if you're making it the day before, To have cold. Take it out of the fridge a good 20 minutes before you're going to eat salmon is always better at room temperature rather than fridge cold.