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.
500g salmon fillet, portioned into large strip (or large cubes if using in a salad or rice dish)
2 spring onions, finely sliced
4 tbsp soy sauce
2 tbsp honey
2 tbsp rice wine vinegar (see notes)
2 tsp grated ginger
Black and/or white sesame seeds, toasted
Whisk together soy, honey, rice wine vinegar and ginger until honey is dissolved. Stir in spring onions.
Place fish in a shallow dish or tray and pour marinade over the top to coat completely. Let sit for 10-15 minutes to absorb flavor from the marinade. Preheat oven to 180C.
Transfer salmon to a lightly greased baking tray and bake for 10-12 minutes until just done and fish flakes easily when touched with a fork.
Serve with stir fried vegetables, quinoa, egg noodles or rice, drizzle pan juices over the top and sprinkle with toasted sesame seeds. See notes for further serving suggestions.
White wine vinegar or apple cider vinegar mixed with a splash of water can be used in place of rice wine vinegar, but it's worth buyingthe real thing and keeping it in your pantry as you'll be making this dish often.
This delicious salmon can be used in an easy, deconstructed sushi salad - just add cooked rice, diced cucumber and carrot, avocado chunks, seaweed snacks (available at Meatland) and then top with salmon.
I also love serving this with herbed noodles (press reply for this stunning recipe). This quantity of salmon doesn't feed that many if served by itself- though cutting it into cubes helps to stretch it further, and quantities can obviously be increased.
Rice wine vinegar can