SWEET CHILLI & GINGER SALMON, low sugar, for children & the ill & infirm, portable, Vegetarian Option

PERFECT FOR FROZEN FISH

Sweet Chilli & Ginger Salmon: (From frozen, farmed fish)

'One of the finest fish dishes I have ever eaten; the chilli is subtle and doesn't overwhelm the salmon.  I wouldn't have guessed the fish was frozen."  Taster  

25/5/16

 67goingon50 has extolled the virtues of frozen fish in the past. This recipe was tested on frozen salmon from Iceland, both wild and farmed, with good results.

Iceland Wild Salmon fillets

The Iceland wild salmon (£4 for 4) came in thinner flatter portions while the farmed Norwegian salmon (£6 for 4) came in conventional fillets (see photo above).  Both were individually wrapped. 

The farmed fillets looked better and would probably be a first choice for many. But, quite frankly, anyone with budget issues can go for the £4 wild salmon and be no worse off, gastronomically.  

Both were slightly paler than fresh fish but the flesh in both was good quality, taking on marinade without turning mushy.  When cooked, the flesh was firm and flaked nicely but - not surprisingly - was slightly moister than usual without loss of flavour.   The succulence makes these fillets perfect for children or older people.    

The taste was divine; the heat of the chilli, ginger and garlic gently permeated the flesh and was well balanced by the light sweetness.

One caveat: the baked fish extruded a little white liquid affecting neither the size or the taste of the fish.  It was easily scraped away.  

All in all, a rewarding test!

Cost: £2-3
Feeds: 2 but recipe is easily multiplied

 Ingredients:
     2 defrosted or fresh salmon fillets

    1 clove garlic, minced
    1 med-to-large red chilli, de-seeded & without membranes, in medium slices 
    30-50 gm white sugar, to taste (67 used 30 gms)
    3 tbsp white wine vinegar  (or 50-50 white unsweetened grape juice and malt vinegar)
    100 ml water or stock

    1 tsp grated ginger

     sesame seeds (opt)

Method:

1. Put garlic, chilli, sugar & vinegar in a small pan with water or stock
2. Bring to the boil; reduce heat; simmer 10 mins 
3. Take off heat; add ginger; stir; cool
4. Pour into a glass dish or large freezer bag; add salmon 
5. Marinade 2-4 hours or overnight
6. When ready to cook, cut a piece of greaseproof paper to fit a metal tray that will hold the fillets in one layer
7. Preheat oven to 400F, 200C/180fan/gas6; put the tray without the paper inside (while it heats)
8. Drain fillets, removing any bits of chilli & garlic
9. When oven is ready, remove tray with oven gloves, add greaseproof paper and the fillets, spacing them evenly
10. Sprinkle with sesame seeds, if using
11. Bake in the centre of the oven: 10 mins for fillets, about 8 mins for flat fillets
12. Cover with foil; rest 10 mins; the fish will continue to cook
13. Serve with new potatoes and/or vegetables boiled for 3 mins 

Tips:

• Remember: overcooked fish is horrible fish!
• these are as good cold as they are hot and can be transported in stiff sided storage containers 
• adults may wish to bake the salmon with the chillis
• vegetarians can substitute thickly sliced plain tofu; instead of roasting, shallow fry until crisp around the edges 
• 67's usual source of frozen fish, Waitrose, also sells frozen salmon; it's sustainably sourced and costs more.  Other major supermarkets offer frozen fish; try it from supermarkets you trust. And, of course, if you can afford it, fresh salmon would be wonderful.   

                           More fish on NavBar:Recipes I/Fish

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.