If you’re looking for a quick eat with whatever’s around, then this is for you: the OH cooked it up when we had ‘all that salmon’, and not a lot else in the house. He combined soy, salt and pepper and ginger jam, (yes, I know it sounds odd, but we had a lovely jar of ginger preserve and he, quite rightly, thought it would ‘go’ beautifully).
He then emailed me the concocted recipe, from work, so I could get it ready while he was on the way home, so we didn’t eat at a stupid time! What did I do? Marinated the salmon in soy, then sat and caught up with Corrie. It’s such a quick dish that as soon as he walked through the door, I got started and it was on the table when he’d changed. Simple!
light soy sauce
Marinate the salmon fillets in a very generous splash of soy sauce and leave for as long as possible.
Once ready, sprinkle a few sesame seeds over the salmon, then spoon on a thin layer of the ginger preserve. Coat again with the sesame seeds and pour over any remaining marinade. If you wanted, you could spice it up even more with chillies, spring onions and lime juice too at this point.
Bake in the oven for between 15 and 20 minutes, depending on the thickness of the salmon.
Meanwhile, cook the rice as per the instructions on the pack.
Whilst the rice is boiling, pan fry the onions, adding in a dessertspoon of sugar, to speed up the caramelisation process.
Once cooked, break in a couple of eggs and stir through so the eggs break up and cook too. Mix with the onions.
Drain the rice and stir it into the onion and egg mixture. This is basically a sort of egg-fried rice! Add a glug of olive oil, turn up the heat, and fry for several minutes.
Serve alongside the salmon, with a flash-fried halved Cos lettuce.
It can all really be cooked once the salmon is in the oven, so should take no longer than 20 minutes, plus spooning things onto the salmon and the time it takes to marinate. Call it half an hour all in – perfect for a weeknight treat.