Monday, 21 January 2013

Salmon with chilli ginger sauce

The Hairy Dieters cook book, do you still lose weight if you cook the recipes, but eat chocolate cake, crisps, toffees and drink Cava? Somehow I think not. I am impressed with the recipes though and will give some of them a try this week. This was the first one that caught my eye. Unfortunately I only had four bits of salmon between six of us, so like the kind and generous, good host I am gave mine up and had the left over beef casserole, which was even nicer reheated, so I wasn't complaining.  I did have a try of the chilli ginger sauce, it was delicious and the meal was very straightforward to prepare. 

Serves 4
254 calories per serving
2 balls of stem ginger in syrup
2 tbsp of syrup from the ginger
3 cloves garlic
3 tbsp dark soy sauce
finely grated zest of ½ an orange
freshly squeezed juice of 1 orange
½ long red chilli, thinly sliced
4 x salmon fillets, skin on (about 125-150g each)
freshly ground black pepper

Put the ginger balls on a board and slice them thinly. Pile up the slices from the ball and cut through them them to make thin matchstick strips. Put these into a bowl that's large enough to hold the salmon and add 2 tbsp of the syrup from the jar.
Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
Put the salmon in the bowl with the marinade. Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
Preheat the oven to 220ºC. Line a small baking tay with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12-15 minutes, depending on the thickness of the salmon.
Meanwhile prepare the sauce. Pour the marinade into a tiny non stick pan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
Put the salmon fillets on warm plates, carefully lifting off the skin as you go. Spoon the sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir fried vegetables.

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