Wednesday, 30 May 2012

TERIYAKI SALMON WITH SPRING ONION & PEANUTS

Salmon is a really versatile fish and takes really well to Asian flavours. This is a really fresh, vibrant and healthy dish which gets your mouth watering. Mirin, a form of Japanese rice wine that is used here, can be found in an Asian Market and most good supermarkets.

For us, living in an apartment, cooking fish has always been a bit of a turn off because of the smell. The great thing about this dish, is that you can whack it all together in just a few minutes and bang it in the oven.  No smell, not much clean up and an amazingly tasty and healthy dinner. Sure why not give it a go?


Prep: 10 mins    Cook: 15-20 mins    Serves: 6

Ingredients:
6 tsp mirin
5 tbsp soy sauce
1 tbsp dark soy sauce
1-2 pinches chilli flakes
1 inch piece of ginger, very finely chopped
2 garlic cloves, crushed

600g salmon fillet

To Serve:
4 spring onions, thinly sliced
Handful of roasted peanuts
6 wedges of lime

The Method:

Preheat the oven to 180C Fan.

Place the mirin, soy sauce, chilli flakes, ginger and garlic into a bowl and whisk gently to combine.

Using a large sheet of tin foil, make a parcel big enough for the 6 salmon fillets and place them in gently.

Pour the sauce over the salmon fillets, crimp the edges of the tin foil together to loosely close the parcel.

Bake in the oven for 15-20minutes or until the salmon is cooked through.

Serve the salmon on a bed of noodles or fluffy rice, a nice bit of sauce and some spring onion and peanuts sprinkled on top.






2 comments:

  1. Jessica Dobyns31 May 2012 at 18:04

    Looks delicious, Laura. Going to try this very soon. Thank you for sharing.

    ReplyDelete
  2. Aw thanks Jessica! It really is soo tasty. I wanted more!! Maybe make extra portions so you can go for seconds!!:D

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