Winter Warmer

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April 12, 2017
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April 13, 2017
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Winter Warmer

  • 500 g fresh salmon fillets, skin on, cut into 4
  • Marinade:
  • 30 ml soy sauce
  • 10 ml sesame oil
  1. 1 whole red or green chilli, chopped finely
  2. Juice and rind of ½ lemon
  3. 15 ml sweet chilli sauce
  4. 1 clove garlic, crushed
  5. 2 cm fresh ginger root, peeled and grated
  6. Pink Himalayan salt and freshly-ground white pepper, to taste
  7. Olive oil
  8. 250 g linguine pasta
  9. 30 ml chopped fresh dill, chives or micro-herbs
  10. To serve: Steamed courgettes and broccoli
  11. 1. Marinade fresh salmon fillet for 2 hours, skin-side up, in the soy sauce, sesame oil, chilli, lemon rind
  12. and juice, sweet chilli sauce, garlic, ginger, and seasoning. Do not let the skin touch the marinade.
  13. 2. Heat a griddle pan until hot, brush with some olive oil. Sear salmon, skin-side down first; turn over
  14. onto the other side. Cook for 6 – 8 minutes.
  15. 3. Remove and keep warm.
  16. 4. Cook linguine pasta in boiling, salted water until al dente. Drain and toss in a little olive oil and any
  17. juices of the fish.
  18. 5. To plate: Place linguine on a plate. Arrange the salmon fillet on top, and drizzle the juices over.
  19. Garnish with herbs or micro-herbs. Serve steamed courgettes and broccoli alongside.
  20. Variation:
  • Try this recipe with dorado, kingklip, kabeljou, trout, or hake (from a sustainable source) for a different taste combination.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.