Quick Asian Salmon
I first found this recipe on the Munchies website where the Koya’s chef, the amazing Shuko Oda had posted this quick dinner idea. I loved this concept and how simple she kept it. She also uses this technique called “steam-frying” which I hadn’t ever tried before and its fast and means that you have no washing up. I thought for a zero wastage-dish you could put all these ingredients together into a pan with a lid and into a 200 degree over for about 10-15 minutes. This would be more eco! I added in some miso paste, asparagus and lime to the format but you could leave them out and Oda’s uses butter instead of toasted sesame oil.
Serves 1
Ingredients:
Handful enoki mushrooms (any other mushrooms will do as long as they are sliced thinly)
1/3 carrot, peeled and then use a peeler to cut thin strips
3 asparagus, ends trimmed and sliced into quarters lengthways
2 tbsp toasted sesame oil
1 fillet of salmon
1 tsp miso paste
1 tbsp cold water
Small bunch coriander
Black pepper
Quick ponzu:
1 tbsp tamari soya sauce
1 tbsp rice wine vinegar or white wine vinegar
2-3 tbsp lime juice and the zest of a whole lime
Prep a large piece of tin foil (about A3 or a little smaller) and add a tablespoon of toasted sesame oil. Then add the salmon and coat in the oil. Add the 3 chopped veg on top followed by the lime’s zest. In a small bowl mix the miso paste, water and another tablespoon toasted sesame. Pour this over the veg, season with pepper and tightly wrap up the package leaving no gaps. Set a large frying pan to a medium heat and when hot add the tin foil package on top. Either place a lid on top or a large bowl which will help steam the package. Cook for about 6-7 minutes before having a look to see if the salmon is cooked. If still a little pink then add another 1-2 minutes. My piece needed 8.5 minutes so it depends on the thickness of the fish. Pour the package contents on to a plate and drizzle over the leftover juices.
In a small bowl mix together the ingredients for the a simple ponzu dressing. Pour this over everything, add some coriander and a little more black pepper. Eat simply or with some rice or quick-cook noodles.
