ORIENTAL SALMON, SUGAR FREE Easy-peasy, Prep. Ahead, Healthy

Not up for turkey? Try this super-simple sensational fillet of salmon 

Something a little different for the holidays: Sugar-free Oriental Salmon
'The sauce and spicing was amazing; it tasted just like my mum's. The ginger was great but I would have liked more chilli.' Austral-Fijian ex-pat 

This super-simple Oriental salmon is good festive fare -- very little effort but great taste and appearance.    

Most cultures have some kind of celebration involving family and tons of food around Christmas time.  For the Jewish community, its Hannuka, which starts this year on 24th December and runs till 1st January.  

In the Far East, people celebrate the start of the Winter Solstice on the 21st December.  Winter solstice celebrations take second place to Chinese New Year (usually a month or two later) but good food still takes pride of place. 

This recipe is wonderful during the holiday season.  

The photo shows frozen extra-large salmon fillets (£6 for 400gm at Iceland) but fresh Arctic salmon (Waitrose at £28/kilo) was also tested. The frozen salmon was excellent (see comments) but the fresh Arctic was superb.  And so it should be at that price! 

Ordinary portions of salmon, fresh or frozen, also work well but whatever is used, try not to overcook the fish. 

Leftovers: Cooked salmon & rice salad 

Leftover cooked salmon keeps well in the fridge up to 3 days. 67 is posting a recipe for salmon and rice salad from leftovers just before or after Christmas.  It's already been described as 'fresh, bright, & light - perfect Boxing Day fare'.



Cost: £6 and upwards 
Feeds: 400gm feeds 2-3 (recipe multiples easily)

Ingred:
   1lb/500gm side salmon, skin on
   
   Marinade:
       1 tbsp dry sherry or white wine or white grape juice
       1 tbsp reduced salt soy sauce (Amoy or Pearl River Bridge)*
        1 tsp finely grated peeled ginger
       1  tsp finely grated garlic
       1 tbsp good stock

   1 inch raw peeled ginger in matchsticks
   1 med clove garlic, in matchsticks
   1/2-1 chilli, de-seeded & membraned; in matchsticks  (opt)
    
   1 generous tbsp groundnut oil (opt)

   1 tbsp sesame seeds, toasted for 5 mins or until golden sprinkled in a pan in the pre-heating oven 
    1-2 spring onions, white & green, finely sliced 

Method:

1. Place fillet skin side down in large glass baking dish
2. Pour over marinade; flip fish so flesh is in marinade; clingfilm; refrigerate 2-3 hours
3. Preheat oven to 350F; 175c/170fan; in the bottom half of the oven, place an oven-proof dish half-full of hot tap water (to keep fish moist)
4. Bake the fish skin side down,
5. If fish is in one piece, bake 20-30 mins with foil on tightly or until beginning to flake (don't overcook; check at lower time; the fish will carry on cooking out of the oven).  
6. If fish is in individual fillets, bake 10-15 mins with foil on; check at 10 mins; fish will carry on cooking outside the oven.
7. Cover fish to keep warm.
8. Heat groundnut oil in a small saucepan until smoking hot; pour over fish 
9. Garnish with matchsticks of ginger and garlic, chilli matchsticks if using and finely sliced spring onion
10. Sprinkle over toasted sesame seeds

Tips:

1. *Those with blood pressure problems can reduce soy sauce by half and increase the sherry or stock
2. This recipe will also work well cooked in a bamboo steamer. 
3. Most supermarket fish counters offer sides of salmon.  The well-priced large whole fresh salmon is likely to be available again at Morrisons at Christmas and Easter (cleaning, filleting & portioning on request). 
4. See How to get Wallet-Friendly Fish 

                                                                   More fish on Nav Bar: Recipes I/Fish.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.