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.
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.
Salad
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.
Salad Dressing
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.
To serve:
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!
