Nearly late! This month's theme is favourite recipe. I guess I have been having a hard time choosing one because to be honest I haven't been enjoying cooking much lately. The problem is that I never really know how many I am cooking for which makes buying food and deciding what to cook when is difficult. And then if we are all in to eat it seems there is always someone turning up their nose at what's on offer. It's all very being told that our kids must eat more fruit and veg but the phrase "You can lead a horse to water but you can't make him drink" springs to mind. We end up having quick simple things from the freezer with pasta quite a lot. Anyway enough moaning!
This is a salmon recipe that was part of a high protein/low carb diet I once tried and we have been eating it regularly ever since when salmon can be had for a good price. I am afraid I don't go in much for exact measurements so please forgive my vagueness on some of the amounts.
1x 6oz piece of salmon fillet per person.
1 spring onion/green onion per person
1"/2.5cm cube of fresh ginger, grated (this ill be enough for four portions)
You can cook this a couple of ways:
Steamed wrapped in grease proof or baking parchment paper in a double boiler, or baked wrapped in alumin(i)um foil in 350degs F oven. Choose your method according to taste and available equipment.
What to do
- Put the oven or double boiler with water in the bottom on to heat up.
- Layout large enough sheets of your chosen wrapping to individually wrap up the salmon pieces with some room around them at the top.
- Place a piece of salmon on each sheet (I leave the skin on because it adds to the flavour and anyway it's so much easier to remove it after cooking!)
- Chop up the onions and sprinkle that and some grated ginger on each salmon piece.
- Fold up the sides of the wrapping a bit and pour a couple of tablespoons of soy sauce and about half a lemon's worth of juice on each piece of fish (I never measure the liquid - you just need enough for flavour, but you don't want it leaking out).
- The soy sauce is already salty so I don't add salt or pepper but sometimes I add a sprinkling of Chinese Five Spice powder.
- Wrap up the fish with a gap at the top to give room for steam to build up inside, but so it is all sealed in.
- Put the parcels in the double boiler or oven for about 20 minutes, the fish will flake easily when done. This is quite a forgiving recipe for fish because it won't dry out if it gets a tad too long cooking.
- When it's done unwrap and serve with the liquid poured over it. We usually have it with rice and salad, but it's up to you, Stir fried veg would go well as it does have a Chinese flavour about it.
Sometimes I cook one big piece of salmon and cut it up at the serving stage. If you do that it will need an extra five or ten minutes to cook through.
Well I hope you enjoy this recipe if you try it!