Food Monday ~ Oriental Salmon Fillets

Oriental Salmon Fillets
Serves 4

4 salmon fillets skinned
3 tablespoons Soy Sauce
Juice of a Lime
2 teaspoons freshly ground Black Pepper
Bunch Spring Onions shredded
Bunch Coriander

Place the salmon fillets in a shallow dish. Mix soy sauce, lime juice and black pepper and pour over the fish. Cover with cling film and leave to marinate for 30 minutes. Remove salmon & grill for 5 minutes basting with the marinade during cooking. Transfer the fish to warmed serving plates and scatter over plenty of shredded spring onions & sprigs of fresh coriander.

Advertisements

30 thoughts on “Food Monday ~ Oriental Salmon Fillets

  1. This sounds simply delicious! GM

    I usually steam salmon fillets with herbs to keep them moist but your marinade makes grilling seem a much tastier option.

    Now where’s my shopping list?

  2. It might not be the same, but at least now there’s an excuse to convince the parent to make those salmon fillets we’ve had in the freezer for the past few months πŸ™„

  3. GM

    Could you smell any trout cooking?

    I ended up using organic trout fillets instead of salmon,
    (on special offer and worked out better value).

    The addition of fresh coriander is lovely and I used chives (from the garden) instead of spring onions.

    It was very, very tasty and got a definite thumbs-up!

    Thanks for a great new way to ‘do’ fish πŸ˜€

  4. Steph

    Glad the dinner worked so well for you. I am not a great fan of trout, I associate them with bones – fine hairy bones – get one and I am finished. It is a hang up from childhood I think.

  5. Yum and easy peasy Japanesey! I often have a salmon tail for dinner, perfect with chats potatoes and baby peas but tend to pan fry it medium and sprinkle with soy and chives. I’ll have a go at this one tonight!

  6. Grannymar,

    As you know, I am not much of a cook but this recipe interests me….

    You will hear from me in a few days. I’m off to Alaska to catch a salmon!

  7. GM – no need to worry…

    There are fussy eaters in this house who would run a mile at the mere mention of bones!

    There wasn’t a bone in sight.

    I hope Nancy is in luck πŸ˜‰

  8. Nancy ~ I hope you have the right bait!

    Steph ~ I might give trout another chance so!

    WWW ~ The sewing will keep me quiet.

  9. Very nice, GM. Thank you.

    A recipe like that deserves wild salmon, though.

    Here’s one for you in exchange…

    The fish can be pretty much any firm white fish. Salmon or trout would also work, but I wouldn’t use mackeral or anything strong like that.

    I tend to use Sea Bream or Sea Bass

    I can’t give measurements, because I don’t use them. I’m more of an improvisational chef. My friend Rowan Manahan can tell you whether my approach works or not.

    You need to ask your fishmonger to prepare the fish to be baked on its back. If you ask for this in the supermarket, you’ll probably get a blank stare from some student working for the summer who has been stuck on the fish counter because he is no good at stacking shelves. I live in Spain, where even the small food mart next door has professional fishmongers.

    Basically, the fish needs to be de-scaled, gutted, cut open and folded open so it can lie flat with the flesh exposed (apologies to any fish reading this). The head and tail should not be removed unless you don’t have a dish big enough.

    You will need:

    Water
    Black pepper
    Bay leaves
    Soy sauce
    Sesame oil
    Spring onions
    Fresh coriander

    Heat the oven to that it’s hot. I usually go for around 220.

    Boil a load of water and put it in a large oven-proof dish. Or if you want to clean your oven, put it in a non-oven-proof dish.

    Grind as much black pepper as you like into the water. Add two to four bay leaves, soy sauce and sesame oil.

    Stick that in the lower portion of the oven.

    Get another dish and line the bottom of it with spring onions.

    Place the fish onto the raft of onions.

    Baste the fish with a blend of sesame oil and soy sauce, then stick that in the upper part of the oven.

    Cook until it is cooked. Then sprinkle the fish with fresh, chopped coriander.

    Eat.

    Wash up.

    Apologies for the vagueness of the quantities, temperatures and times.

    It would be even better if you had one of those special fish steamers where you can put the liquid in the bottom and the fish on a rack above it.

  10. Well, I’ll be giving your original salmon version a go tonight on a grill on my patio as I drink a cold beer to refresh myself in the warm air of the foothills of the Sierra de Guadarrama. πŸ˜‰

  11. Steph’s menu was nice as was Declan’s but yours is the clear winnner grannymar and I’m not biased !!
    What time did you say dinner was at?

  12. Sorry Grannymar…no comprende
    Do I need to start learning the high jump
    Love the photos of Lucan bye the way
    Just checked the snail mail….no sign of a badge…. ah well I can always dream

  13. Mike

    The menu last night was ‘three jumps at the cupboard door’, in other words you jump up and whatever you reach in the cupboard is the meal.

    Now about the badge…..

Comments are closed.