Tamari Salmon with noodles and greens
We have fish very week at least once. I would eat it every day if everyone else in the family agreed. If I had to give up meat, that would be no problem. In fact, I think I eat meat because my family like it, as do I, but when I am on my own I tend to opt for just veg or veg with fish. So I feel very at home cooking fish, made easier by a fish van which comes to the house once a week.
In my previous blog, I was not very good at posting fish recipes. Reasons are two fold; one is that I am not very good at making fish dishes look presentable for photographs, two is that I don’t think it needs to rest and it does not retain heat as meat does, so I tend to serve it without photographing it. I am actually guessing at why on earth there are not many fish recipes for me to post in my launching this blog. Stay tuned as there will be many more.
So today when I realised that I had almost nothing to post under the fish category, because we were having salmon for lunch anyway, I had the perfect opportunity to create a dish for this blog. This is very simple and very delicious.
Serves 2
INGREDIENTS
Plain oil such as olive or rapeseed
2 pieces of salmon
A nest of rice noodles
A handful of greens each (bok choi, spring greens, rainbow chard etc)
1 small clove garlic
Sauce
4 tbsp tamari (gf soy sauce)
2 tbsp sugar (any grainy sugar including coconut if you have some, will be fine)
juice of 1 lime
Heat the oven to about 100C/212F to warm your plates.
Put a nest of noodles in a heatproof bowl. Boil a kettle and pour the hot water over the nest. Leave the noodles to soften while you cook the rest of the dish.
Put the sauce ingredients in a jar and give it a good shake. Set aside.
Heat a little oil in a pan and stir fry the greens until wilted, adding a little water from the kettle as you stir. Grate a glove of garlic over the greens and stir through over the heat for a few seconds before setting them aside in a bowl.
Now put a little oil in the pan and fry up the chopped spring onions until cooked. Set aside on a saucer ready for garnish at the end.
With a piece of kitchen roll, wipe the pan clean and put a little oil in it before adding the two pieces of salmon. Wait for the oil to heat through until it has been sizzling for a couple of minutes or until the salmon skin is crisp.
Put a splash of water in the pan and immediately put a lid on it. Wait for about 4 minutes, making sure the pan does not dry up of liquid (add a splash more water if necessary).
Lift the lid and pour the sauce from the jar over the salmon. Return the lid to the pan and heat it until the salmon is cooked through. This all depends on the thickness of the salmon, but another 4 minutes should do it. It is okay if the salmon is slightly glassy in the middle, just not raw. In fact with really fresh salmon, it is so delicious when a little glassy inside.
Remove the lid from the salmon and baste it with the leftover sauce in the pan.
Drain the noodles and toss with a little sesame oil.
Onto your warmed plates, pile some noodles, top with greens, salmon, spring onions and coriander leaves. Add chill if you like (would be a great addition of colour but I am afraid in lockdown I am not going out just for chilli!). Spoon sauce from the pan on top of the dish.
