It’s summer and some days the weather turns warmer, hurrah! Lighter, quicker to prepare dishes are firmly on the menu.
This is not an unusual dish, I am sure we all have variations of something similar in our repertoire, but sometimes it’s good to be reminded of ways of preparing dishes that we’ve loved and then forgotten.
Ingredients (per person)
- 1 salmon fillet (sustainably farmed if you can find it)
- ½ teaspoon runny honey
- 1 teaspoon of light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons of rice vinegar
- ¼ teaspoon finely chopped ginger (or grated)
- ½ clove of crushed garlic
Mix all the marinade ingredients together and leave the salmon in it for at least 15 minutes but up to a few hours if you have time (remember to turn it over occasionally).
Drain then fry the fillets in a non stick pan (you won’t need any oil) for a couple of minutes each side until lightly browned. Remove from the pan and pour in any remaining marinade and cook quickly until it bubbles, pour this over the fish. I served this over a green salad packed full of gorgeous things like rocket and asparagus. A cheeky glass of white wine is most definitely recommended!