J brought home a pile of fresh salmon from a work trip to Tassie recently and we ate some fresh then froze the rest. The fillets were thawed tonight and it topped 32°c in Sydney today with strong (hot) westerly winds so a light salad was the perfect dinner. This is kid-friendly too.
Marinate the salmon fillets with 1 glove grated garlic and 1/2 knob of ginger (also grated), dash Tamari (or other good quality soy sauce), slightest splash of sesame oil, half a lime, parsley and coriander, anda sprinkle of salt. Wrap the fish in the foil and cook in a moderate oven for about 20 mins until fish has just turned opaque.
While the fish is cooking prepare the salad and salsa verde.
In a food processor chop 1 clove garlic and 1/2 knob ginger. Add a generous handful of parsley and mint and third of a dried long red chilli. Add the juice of a lime, a good lug of olive oil and a pinch of sea salt. Process until a chunky paste is formed.
In a bowl combine a bag of spinach leaves, a handful of blanched beans (halved), half a punnet of cherry tomatoes (halved), a diced Lebanese cucumber, a handful of finely chopped parsley and mint and a cup of cooked frozen peas. You can also include two finely chopped spring onions.
Combine the juice of a lime, a splash of sesame oil, a dash of Tamari and a lug of olive oil. Dress the salad just before serving.
The fish is best served warm combined with the salad. Be sure to sprinkle the salad with black sesame seeds. This summery salad also goes well with a beer!