I was a pesky pescatarian when I was at Uni, wasn’t I? Yes, I was. My Uni was in Ealing and there were a number of good sushi places around, so I got accustomed to the consumption of fish like it was tap water.

If you know me, you know I love to cook. I’m in no way a Nigella, probably more a younger Mrs. Doubtfire (who’s yet to set the kitchen or her non-existent big fabric breasts on fire)…

This is a recipe for two. If you have a S/O who enjoys salmon, this’d be a nice treat! It’s so easy and quick to do, you’ll honestly love it – if you love Vietnamese food or anything authentic.

  • 25g (1oz) piece fresh ginger, peeled and thinly sliced
  • 1 tbsp fish sauce (or stock?)
  • ½ tsp sugar
  • 1 tsp fresh lemon juice
  • 1 tsp freshly ground black pepper
  • 1 tsp crushed garlic (you wouldn’t want to wear cloves on a night out)
  • 2 salmon fillets
  • Spring onions to decorate

Combine the marinade ingredients in a bowl (fish sauce/stock, sugar, lemon juice, garlic, pepper and ginger), add the salmon, then use a pastry brush to spread the marinade evenly over it. Cover the now marinated fish in tin-foil or cling film and refrigerate for 30 minutes.

If you’re planning on cooking this outside, grill the salmon on a BBQ for about seven minutes each side. Alternatively, cook in a preheated oven at 200°C/400°F/gas mark 6 for eight to 12 minutes.

Finally, scatter the spring onion over the salmon before serving. Devour. 😋