chilli

Salmon with a very good hot, sweet, sour sauce

Salmon's not my favourite fish, I have to say; I often find it too bland.  But is is good for us, being an oily fish, and  I'm experimenting beyond my staples of white fish and - more often - seafood.

And this is a fantastic dinner - full of flavour and goodness, easy to make and, importantly, quick. 

All you need to serve two is a couple of skinless, boneless, salmon fillets, whatever you want to serve with it in way of rice or noodles and vegetables, plus the ingredients for the sauce.

If you have any sauce left over, it'll keep in the fridge in a jar for at least a week so you might like to double the quantities and eat this again soon.

Make this simple sauce by combining: 

1 clove of garlic, chopped finely

1 birds eye red chilli, chopped very finely

a small piece of fresh ginger, peeled and minced or grated

2 tablespoons fish sauce

1.5 teaspoons sugar

1 tablespoon lime juice (probably half a good juicy lime)

1 tablespoon water

Just stir it all together to dissolve the sugar, then set aside.

And cook your rice, if you're having it, so that it's ready to go as the fish cooks quickly.

I'm making some vegetables cooked on the griddle - strips of courgette, some broccoli and asparagus. I just drizzled these with a very little oil and a tiny amount of toasted sesame oil and cooked on a hot griddle for three minutes each side. I also added a grind of salt and a big squeeze of fresh lime juice while they were cooking.

This means that the griddle pan is really hot when I came to cook the fish and I cooked the salmon for four minutes one side and two the other.  I love watching the fish change colour as it cooks through!

Timings will vary a big depending on the size of the salmon pieces, your frying pan or griddle and how you like your salmon cooked!

I sometimes like it a bit more pink in the middle than I made it today and to get it like that I use a non-stick frying pan with a few sprays of oil and cook it four minutes one side then turn and cook a minute more on the other ... but today I felt like having it cooked through and also wanted those lovely charred lines from cooking on the griddle.

Serve with your rice and / or vegetables and just spoon the lovely sauce over it all.

Rachel Redlaw salmon with a good hot sweet sour sauce
Rachel Redlaw salmon with a good hot sweet sour sauce
IMG_7671.JPGRachel Redlaw salmon with a good hot sweet sour sauce


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Mango, chilli and lime lettuce cups

I was making larb recently for a Tiniest Thai lunch and really needed a vegetarian version, so found this recipe online, but didn't want to use the pastry cases suggested so - as with the larb - I prefer this served in lettuce 'cups'.  

Just mix together the following and spoon into little gem lettuce leaves to serve.  

1 mango, diced

1 red chilli, diced

½ red onion, diced

handful coriander leaves, chopped

the juice of 1 lime

2 tbsp sweet chilli sauce (if you want to make your own, try my recipe here)

This will make enough for about 15-20 cups. Only make it about an hour before you need it though as it will go soggy otherwise!

The Tiniest Thai Rachel Walder mango chilli lime cups


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