The month of May is clearly going through an identity crisis and thinks it's August.
That's the only explanation I have for the recent, brutal weather.
While my get-out-of-the-hot-kitchen-quick recipes are usually reserved for the ugliest part of summer, the spiraling temperatures call for a review, and so I'm releasing this summer, sanity-saving gem a few months early.
Sunshine bright, super light, and ideal for frazzled cooks.
500 grams salmon fillet, cut in strips or large cubes
2 spring onions, finely chopped
4 tablespoons Soya sauce
2 tablespoons honey
2 tablespoon rice wine vinegar (notes)
2 teaspoons fresh grated ginger
Black/white sesame seeds, toasted
1: Whisk Soya, honey, rice vinegar and ginger together until everything is incorporated and honey has dissolved then stir in spring onions.
2: Pour marinade over fish to cover completely and marinate 10 – 15 minutes.
3: Place salmon and marinade in a baking dish brushed with olive oil and bake at 180 C for between 10 - 12 minutes until just done and fish flakes easily when touched with a fork.
4: Serve with stir-fried vegetables, quinoa, egg noodles or sushi rice, drizzle over pan juices and sprinkle over sesame seeds. See notes for further serving ideas.
COOK'S NOTES: Rice vinegar can be replaced with white wine vinegar or apple cider vinegar diluted with a splash of water. It's worth buying rice vinegar though as you'll be making this dish often. This delicious salmon can be used in an easy, deconstructed sushi salad. Buy ready-prepared sushi rice at any sushi bar, add strips of cucumber and carrot, avocado chunks, seaweed snack squares sold at Meatland, and this delicious salmon on top. I also love serving this with herbed noodles. Press reply for this truly delicious recipe. This quantity of salmon doesn't feed that many - though cutting it into cubes helps stretch it further - but quantities can obviously be multiplied.