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|Type of dish||Quick and easy|
|Cooking time||<30 min|
This versatile dish can be served as an entree on its own, a main with steamed veg or even a canape on little crispy croutons.
We often cook it as part of a larger meal, but a few weekends ago we decided to have it for Sunday brunch, served on a piece of wholegrain toast - very decadent.
Here I cooked the salmon in a cast iron pan, but it also cooks well on the barbecue (you need to remove the skin as it will stick to the grill). The marinade of soy and sugar caramelises beautifully on a flame grill.
RECIPE: SOY SALMON WITH AVOCADO, LIME AND WASABI SALSA
|1 four-inch-wide salmon fillet, sliced in half lengthways|
|2 tbsp soy sauce|
|1 tsp brown sugar|
|1 ripe avocado|
|1 tsp wasabi paste|
|juice and zest of 1 lime|
|2 spring onions, finely sliced|
|1. Remove the skin from the salmon (it marinates better this way).
2. Warm the soy and sugar together so the sugar dissolves. Pour into a small, flat-bottomed container.
3. Add the salmon and marinate for 15 minutes, turning every couple of minutes.
4. Meanwhile, cut the avocado in half, remove the stone and scoop the flesh into a bowl.
5. Add the lime zest and juice and wasabi paste, and mash together to a lumpy texture, rather than a smooth puree.
6. Add the sliced spring onions, season with salt and pepper to taste, and put aside in fridge.
7. Heat a cast iron or heavy-bottom frying pan with a tablespoon of vegetable oil and place over a medium heat.
8. Cook the salmon fillets for one minute, then turn over, brush the cooked side with more marinade, and cook for a further minute.
9. Turn the fillet back over and repeat the process on both sides, brushing with marinade and cooking each side for another minute.
10. Make sure the fillets are cooked to your liking - I prefer them a little undercooked.
Serve with the avocado salsa.
For more recipes like this, visit Pease Pudding.
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