The heatwave we’ve recently been suffering has made us want to eat lighter food and spend as much time as possible away from the heat of the kitchen. This recipe ticks both those boxes and is a distant relative of one for Turbot with Spring Onion, Ginger & Light Soya Dressing – I say a distant relative as I use a different fish and serve it with rice instead of potatoes, but the hot dressing is the same – we once saw on Come Dine with Me, a favourite show of Erika’s and mine.
I still remember the episode as the lady hosting the dinner party didn’t bother to cook and instead got her local brasserie to set up a mini version of their restaurant in her lounge. They leant her a table and chairs, then delivered all the food to her house whilst she conned her guests into thinking she’d cooked it herself. Despite the general premise of the programme, the sheer audacity of this woman amused us so much that we were quite pleased when she won!
Previously we’ve served with with some veg along the lines of mange tout but this time bought some spring greens; I used a recipe from Riverford Organics for spring greens with with garlic and soy sauce.
Steamed Salmon with Ginger and Spring Onions
Prep time: 20 minutes
Cooking time: 20 minutes
2 skinless fillets of salmon
6 or 7 spring onions, sliced finely lengthways
50ml groundnut oil
thumb-sized piece of ginger, finely chopped
light soy sauce
Preheat the oven to 220c. Whilst preheating, slice the spring onions as this can take a while!
Get two long pieces of kitchen foil (around 50cm long) and place the salmon in the middle. Season with a little salt and pepper, then top with half the ginger and 1/8 of the spring onions. Make a tall parcel and add 2tbsp of water, then seal and put into the oven for about 12 minutes.
With a few minutes remaining, cook the spring greens according to the recipe.
Plate up the fish and put half the remaining spring onion onto each fillet then add 1tsp of soy sauce. Meanwhile (there’s a fair amount of multi-tasking here) be heating the groundnut oil in a frying pan over a medium heat for a minute or so until it gets very hot. I have an infrared thermometer and take a reading of around 220c. I find that it gets to temperature in the time it takes to get the fish on the plate. Pour 2 dessert spoons of the hot oil over the spring onions to create a hot dressing. The recipe warns: “The amount you use is key to the success of the dish, as too much or too little can ruin the whole thing”.
Serve with plain steamed rice and the spring greens. This is one of our favourite recipes – the way the salmon melts on your tongue is incredible – and I’m amazed it’s taken us this long to bring it to the blog, we hope you’ll give it a try!