‘Blast From the Past’ Recipe

Salmon with Chilli Ginger Sauce (Serves 4)

This is the type of recipe that will cheer everyone up on a gloomy January evening.I first shared it back in November 2020 after my sister recommended to me, she had found it in a ‘Hairy Bikers’ cookbook some years before. I must say that it’s a fantastic recipe and it makes a great midweek treat as it is super easy; just remember to marinate the salmon for 30 minutes before cooking it. I like to serve it with Japanese Sticky Rice and Stir Fried Swiss (or Rainbow) Chard (recipe below).

4 salmon fillets, skin on (about 120-150g each)

2 balls of stem ginger in syrup (and 2 tablespoons of the syrup)

3 garlic cloves, peeled and thinly slices

3 tbsp dark soy sauce

1 orange, juiced (and the grated zest of ½ an orange)

½ large red chilli, thinly sliced

Black pepper

1. Slice the ginger balls thinly, then slice these into matchsticks.
2. Place the ginger ‘matchsticks’ in a bowl, with 2 tablespoons of the stem ginger syrup, garlic, chilli, soy sauce, orange zest and juice; mix well. Add the salmon fillets to the bowl and cover with marinade, seasoning with lots of black pepper. Cover and chill for 30 minutes.
3. Line a small baking tray with baking parchment. Remove the salmon from the marinade, wiping off any excess bits of marinade. Place them on the baking tray, skin side down. Season with more black pepper.
4. Bake in a preheated oven, 200’c fan, for 12- 15 minutes depending on the thickness of your fillets.
5. While the salmon is cooking prepare the sauce. Place the marinade ingredients in a small pan and bring to the boil, simmer for about 6 minutes until it has reduced and the garlic has softened – you want enough sauce to pour over the salmon but not swamp it!
6. Remove the salmon from the oven, carefully lift them on to plates, lifting off the skin as you do so. Spoon over the hot sauce and serve with sticky Japanese rice and stir fried swiss (or rainbow) chard (recipe below).

Stir Fried Swiss (or Rainbow) Chard (Serves 4)

1 bunch of fresh Swiss Chard

2 tablespoons extra virgin olive oil

1 clove garlic, sliced

Pinch chilli flakes

¼ teaspoon whole coriander seeds

1. First rinse out the leaves of the chard, cut away the stalks and cut these into 1inch pieces. Chop the leaves inch wide strips.
2. Sauté the garlic, chilli and the coriander seeds in the olive oil for about 30 seconds, then add the swiss chard stalks, lower the heat and cover, cook for a bout 3-4 minutes.
3. Add the chopped leaves and turn over in the hot oil, cover once again and cook for a further 3-4 minutes.
4. Taste to check it is cooked – it should be al dente (still have some bite), cook for a little longer if needed. Check the seasoning and serve straightaway.