This is a firm favourite in our house. ‘Pink fish’ seemed to help encourage the ‘fuss pots’ to eat it (especially the girl ‘fuss pot’ in the house!). It is a great meal for adults and kids alike. We like it served with rice and vegetables. It is also rather lovely pulled into chunks, cooled and added to salads (for adults, of course…what children eat salads?!). The amounts of the ingredients are really not that important…experiment. I never do the same thing twice…this is just a guide.
Ginger, soy and honey salmon
Gluten-free, Dairy-free, Egg-free, Nut-free
Ingredients
- 4 pieces of salmon fillet whatever size you think your family will eat. I normally order Tesco value salmon fillets of approx. weight 500g and that seems to do it! Left overs could go in sandwiches or salads the next day!
- 1 thumbnail size piece of ginger or 1/2 tsp of ground ginger if you don't have fresh
- A glug of sesame oil
- A smaller glug of soy sauce or tamari check gluten free!
- 1 clove of garlic finely chopped
- 1 tsp runny honey or more depending on taste
- Pepper ground, black, not chilli!
Method
- Mix the ginger, sesame oil, soy sauce/tamari, garlic, honey and grind of pepper in a large bowl and add the fish. Make sure the fish is coated and if you have time (inevitably I never do!), leave for an hour or so to marinade in the fridge.
- Heat a frying pan to a low heat and add the fish with the sauce. Adding a little water stops the sauce from burning and helps to cook the fish. Add more when required to stop any burning happening.
- Fry on a low heat turning once for approx. 15 mins. Check the salmon is cooked through.
- (for the kids) Pull the salmon into chunks (check for bones!!) and coat in the sauce in the pan which should be thick and sticky. If it isn't, turn the heat up until the water evaporates off.
- Serve with your choice of rice, potato, quinoa, polenta...and whatever vegetables you can get your 'fuss pots' to eat!
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