Oriental Salmon Fillets
4 salmon fillets skinned
3 tablespoons Soy Sauce
Juice of a Lime
2 teaspoons freshly ground Black Pepper
Bunch Spring Onions shredded
Place the salmon fillets in a shallow dish. Mix soy sauce, lime juice and black pepper and pour over the fish. Cover with cling film and leave to marinate for 30 minutes. Remove salmon & grill for 5 minutes basting with the marinade during cooking. Transfer the fish to warmed serving plates and scatter over plenty of shredded spring onions & sprigs of fresh coriander.
This sounds simply delicious! GM
I usually steam salmon fillets with herbs to keep them moist but your marinade makes grilling seem a much tastier option.
Now where’s my shopping list?
I was just wondering what to have for dinner tonight but this answered my question. Thanks GM.
Did someone mention food? I need to go shopping for some 😉
Steph & Maz enjoy dinner!
It might not be the same, but at least now there’s an excuse to convince the parent to make those salmon fillets we’ve had in the freezer for the past few months 🙄
Why not offer to cook! Then you can come back and give a review 😉
I’m off to the shops.. I know what we will be having for dinner tonight.
1900 hours and I smell Salmon cooking all over the country 😉
Could you smell any trout cooking?
I ended up using organic trout fillets instead of salmon,
(on special offer and worked out better value).
The addition of fresh coriander is lovely and I used chives (from the garden) instead of spring onions.
It was very, very tasty and got a definite thumbs-up!
Thanks for a great new way to ‘do’ fish 😀
Glad the dinner worked so well for you. I am not a great fan of trout, I associate them with bones – fine hairy bones – get one and I am finished. It is a hang up from childhood I think.
Yum and easy peasy Japanesey! I often have a salmon tail for dinner, perfect with chats potatoes and baby peas but tend to pan fry it medium and sprinkle with soy and chives. I’ll have a go at this one tonight!
As you know, I am not much of a cook but this recipe interests me….
You will hear from me in a few days. I’m off to Alaska to catch a salmon!
GM – no need to worry…
There are fussy eaters in this house who would run a mile at the mere mention of bones!
There wasn’t a bone in sight.
I hope Nancy is in luck 😉
Great recipe, GM and Barcamp sounded very interesting. You are one busy woman!
Nancy ~ I hope you have the right bait!
Steph ~ I might give trout another chance so!
WWW ~ The sewing will keep me quiet.
Very nice, GM. Thank you.
A recipe like that deserves wild salmon, though.
Here’s one for you in exchange…
The fish can be pretty much any firm white fish. Salmon or trout would also work, but I wouldn’t use mackeral or anything strong like that.
I tend to use Sea Bream or Sea Bass
I can’t give measurements, because I don’t use them. I’m more of an improvisational chef. My friend Rowan Manahan can tell you whether my approach works or not.
You need to ask your fishmonger to prepare the fish to be baked on its back. If you ask for this in the supermarket, you’ll probably get a blank stare from some student working for the summer who has been stuck on the fish counter because he is no good at stacking shelves. I live in Spain, where even the small food mart next door has professional fishmongers.
Basically, the fish needs to be de-scaled, gutted, cut open and folded open so it can lie flat with the flesh exposed (apologies to any fish reading this). The head and tail should not be removed unless you don’t have a dish big enough.
You will need:
Heat the oven to that it’s hot. I usually go for around 220.
Boil a load of water and put it in a large oven-proof dish. Or if you want to clean your oven, put it in a non-oven-proof dish.
Grind as much black pepper as you like into the water. Add two to four bay leaves, soy sauce and sesame oil.
Stick that in the lower portion of the oven.
Get another dish and line the bottom of it with spring onions.
Place the fish onto the raft of onions.
Baste the fish with a blend of sesame oil and soy sauce, then stick that in the upper part of the oven.
Cook until it is cooked. Then sprinkle the fish with fresh, chopped coriander.
Apologies for the vagueness of the quantities, temperatures and times.
It would be even better if you had one of those special fish steamers where you can put the liquid in the bottom and the fish on a rack above it.
Thanks Declan that is another new one to me!
I forgot to mention to leave the spiced water in the oven for a while so it builds up a head of steam before you put the fish in.
Looks really tasty….what time will it be ready
Which one, Mike? Mine or Grannymar’s?
I think Mike was talking about Steph’s version! 🙄
Well, I’ll be giving your original salmon version a go tonight on a grill on my patio as I drink a cold beer to refresh myself in the warm air of the foothills of the Sierra de Guadarrama. 😉
I will think of you cooking while I shiver in high summer in Ireland.
Steph’s menu was nice as was Declan’s but yours is the clear winnner grannymar and I’m not biased !!
What time did you say dinner was at?
1900hrs….. last night! Today is Tuesday. 😆
I’ll even do the washing up for being late
It is three jumps at the cupboard door tonight!
Sorry Grannymar…no comprende
Do I need to start learning the high jump
Love the photos of Lucan bye the way
Just checked the snail mail….no sign of a badge…. ah well I can always dream
The menu last night was ‘three jumps at the cupboard door’, in other words you jump up and whatever you reach in the cupboard is the meal.
Now about the badge…..
Is there a badge in the cupboard…I can go without food but…