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. 😋