Hands up if you love salmon? Wow, it’s like a mexican wave out there
I’m posting this recipe because I keep posting pictures of it on the Facebook page and everyone asks for the recipe but I’ve been too lazy to post it. Well, not exactly lazy but you see, when I make it, I’m usually just cooking it to eat it, not cooking it to photograph it, style the plate beautifully, and regale the world with the fabulousness of its inherent simplicity. You see my point? I think you can by the fact that the pics are so obviously taken (in some haste) with iPhone cam. Next time, I may well make time to photograph them properly and update the pics.
But that’s OK, because it’s all about the salmon, isn’t it? All about the food, sharing the love, and the goodness. So without further ado …
This salmon dish is truly a fast, simple meal that is prepared in minutes. Fifteen minutes from washing the salmon to sitting down and eating it. It’s also amazingly healthy and delicious. It ticks all the boxes. If you use soy instead of tamari, it’s also gluten-free. You cannot go wrong with this dish. I dare you not to fall in love with it.
I always use sashimi grade atlantic salmon for this recipe. The flavour is amazing. It’s the rectangular fillet, not the cutlet, that works best here. It’s a shame we can’t get wild caught salmon in Australia, but there you go.
Serve it immediately, or make ahead and serve at room temperature or even chilled. It’s the best ever make-ahead salmon meal. I love making this to take with me when I’m not in the office during the day. It is also fantastic party fare. You are welcome
The recipe serves one. If you want to scale it up to serve two or more people, use about 1 1/2 x the recipe for the marinade for two fillets. Double the quantity of marinade for three fillets (servings).
For anyone interested in the macronutrient breakdown:
473 kCals, 42g protein, 13g carbohydrates, and 26g total fats (of which only 5g is saturated).
These are based on a 200 gram fillet, which yields around a 150 gram serving when cooked. I actually got these macros from My Fitness Pal as I’m trialling MFP on their macros while I’m tracking my own daily intake for a short time. Ah, don’t ask …
A special shout out to Lydia over on the FB page and Nikki (aka the fabulous Cinchpt) … this is for you!!
1 x 200 – 250 grams atlantic salmon fillet (raw weight)
20 millilitres salt-reduced tamari
20 millilitres mirin
juice of 1/2 lime
zest of 1 lime
1 clove garlic
1 knob of fresh ginger (small walnut size)
fresh chopped chilli (optional)
1 teaspoon extra-virgin olive oil
1 small handful fresh basil leaves, chopped or shredded
Wash the salmon fillet under cold running water and pat dry.
Use a sharp knife to remove the skin from the salmon and trim off any visible fat, if needed.
Cut the fillet in half lengthwise and then slice it into even sized chunks. Set aside.
Mix together the tamari, mirin, lime juice and grated zest of the lime in a small bowl.
Mince the garlic and ginger and add to the marinade.
Finely chop the chilli, if using, and add it to the marinade. Stir to mix.
Heat a non stick frying pan. When hot, add the olive oil.
Add the salmon pieces and cook, turning as needed, until just cooked through.
Raise the heat a little, and pour over the marinade, carefully turning the salmon to make sure it absorbs the flavours on all sides.
Remove the salmon to a serving dish. If needed, reduce the marinade down a fraction to make a sauce. Pour over the salmon.
Sprinkle over the basil and toss gently. Serve immediately.
Serve immediately with green salad, veggies, whatever, or store airtight in the refrigerator until ready to serve.
Money shot …