Fish of the month
Warm honey ginger salmon
This warming, Asian-style dish brings together sweet, sour and salty flavours, along with the pungency of spring onion and a little chilli heat, to great effect. The sesame seeds add a pleasing crunch, and any leftover marinade or glaze can be drizzled onto the noodles or additional veg.
2 salmon fillets (farmed, organic)
Any type of plain noodles
1 tbsp sunflower oil
1.5 tbsp sesame oil
1.5 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp soft brown sugar
1 clove garlic
2 tsp grated ginger or 1 tsp ginger powder
1 tbsp runny honey
(plus spring onions, radishes & Anglesey sea salt to garnish).
Note: this is not precision cooking. If you love soy sauce or dislike too much sugar, use your own best judgement.
Mix the sunflower oil, half the sesame oil, half the soy sauce, vinegar, sugar, garlic and half the ginger. Coat the fillets in the mixture and leave them soaking in it for at least an hour. Mix the rest of the ingredients together (except the noodles) - this is the glaze. Preheat the oven to 200C.
Line a baking tray with baking paper and lay the salmon fillets in it, skin side uppermost. Bake for up to 20 minutes. Just before it finishes, cook the noodles according to instructions (this normally only takes a few minutes). Lay the fish and noodles together on a warm plate, and carefully spoon the glaze over the fish. Garnish with chopped spring onions, radish, additional sesame seeds and chilli flakes, as you prefer.