Oriental salmon with honey, mustard and soy sauce
Photo and post updated in October 2010.
The recipe is from an Australian guy Emlyn, one of the first friends I made when I arrived in Edinburgh back in 1998. It is effortless and easy and a wee bit different, successfully combining the sweetness of the honey, the warm heat of the ginger, the saltiness of soy sauce, the kick of the mustard and the sharpness of the garlic. Very tasty indeed.
Oriental salmon á la Emlyn
(Idamaine ahjulõhe mee, sinepi ja sojakastmega)
Serves 4, can be easily halved
Photo and post updated in December 2008.
4 skinless salmon fillets, á 125-150 grams
For the marinade:
2 Tbsp mustard (I use Coleman's English mustard, but any strong mustard would do)
2 tsp minced fresh ginger or a teaspoon of ground
1-2 garlic cloves, minced
4 Tbsp runny honey
2 Tbsp Kikkoman soy sauce
Mix all the marinade ingredients in a small oven dish. Add the fish fillets, turn to cover and leave to marinate for 20 minutes to 1 hour.
Bake in a pre-heated 200˚C oven for about 20 minutes, until the fish is cooked, but still nicely rosy pink in the middle.
Serve with boiled basmati rice and sliced courgettes sautéed in butter and olive oil and a bit of garlic (add one whole clove to the pan), with a generous handful of chopped fresh basil thrown in at the end. Season with salt and pepper. I can't really explain why, but whereas I usually prefer my vegetables still a bit crunchy, then this courgette side dish I like to be almost mushy (texture-wise, not look-wise).
The recipe is from an Australian guy Emlyn, one of the first friends I made when I arrived in Edinburgh back in 1998. It is effortless and easy and a wee bit different, successfully combining the sweetness of the honey, the warm heat of the ginger, the saltiness of soy sauce, the kick of the mustard and the sharpness of the garlic. Very tasty indeed.
Oriental salmon á la Emlyn
(Idamaine ahjulõhe mee, sinepi ja sojakastmega)
Serves 4, can be easily halved
Photo and post updated in December 2008.
4 skinless salmon fillets, á 125-150 grams
For the marinade:
2 Tbsp mustard (I use Coleman's English mustard, but any strong mustard would do)
2 tsp minced fresh ginger or a teaspoon of ground
1-2 garlic cloves, minced
4 Tbsp runny honey
2 Tbsp Kikkoman soy sauce
Mix all the marinade ingredients in a small oven dish. Add the fish fillets, turn to cover and leave to marinate for 20 minutes to 1 hour.Bake in a pre-heated 200˚C oven for about 20 minutes, until the fish is cooked, but still nicely rosy pink in the middle.
Serve with boiled basmati rice and sliced courgettes sautéed in butter and olive oil and a bit of garlic (add one whole clove to the pan), with a generous handful of chopped fresh basil thrown in at the end. Season with salt and pepper. I can't really explain why, but whereas I usually prefer my vegetables still a bit crunchy, then this courgette side dish I like to be almost mushy (texture-wise, not look-wise).
Related Posts
0 comments