I know that there are several of my Dear Readers whose mouths instantly start salivating when they see the mention of Salmon in my postings. I sort of now look upon this taste testing of salmon recipes as my community service to you Dear Readers. It is a tough job I know, but I think I am more than up for the challenge!!
So in my ever increasing quest to find new and exciting flavours to team with salmon I tried this recipe that appears in the current edition of the MasterChef Magazine. You will find it in Curtis Stone's section on light cooking for spring.
Lemongrass and Soy Glazed Salmon with Vegetables
4 x tail pieces of salmon (these have no bones!!)
2tbs canola oil
1/4 tsp sesame oil
2 bunches asparagus, trimmed
1 clove crushed garlic
1 large carrot, cut into julienne (matchsticks)
1/4 red cabbage, shredded
1 tbs soy sauce
coriander springs and steamed rice to serve
2 tsp canola oil
1/2 tsp sesame oil
1 eschalot, finely chopped
1 stalk lemongrass, white part only, finely chopped
1 clove crushed garlic
1 tbs grated ginger
1 jalapeno, seeded, finely chopped *
2 tbs lemon juice
1/4 cup soy sauce
1/4 cup honey
1 lemon zested
To make the glaze, heat the canola and sesame oils in a small saucepan over medium heat. Add the eschalot, lemongrass, garlic, ginger and jalapeno, and cook, stirring for 2 minutes, or until fragrant. Add lemon juice and simmer for a further minute, or until reduced by half. Add soy sauce and honey, and cook for 5 minutes, or until glaze has thickened slightly. Stir in lemon zest, then remove from heat.
Preheat grill to high. Season salmon with pepper. Heat 1 tbs of canola oil in a large heavy based frypan over high heat and cook the salmon for 2 minutes each side. Remove from the pan and place on a grill tray. Spoon 1 tbs of glaze over each piece of salmon. Reserve the remaining glaze. Place the tray under the grill and cook the salmon for a further 2 minutes, or until the glaze caramelises and the salmon is cooked to your liking.
Meanwhile to the frypan add the sesame oil and heat over high heat. Halve the asparagus, then add to the pan, stir fry for 3 minutes. Add the garlic, carrot and cabbage and stir fry for a further 3 minutes, or until the cabbage is slightly wilted. Add soy sauce, season with salt and pepper, and toss to coat.
Divide the stir fry among the plates, and top with the salmon. Spoon over the remaining glaze. Scatter with coriander, and serve with steamed rice.
So Dear Readers are your taste buds tingling?
What makes your mouth salivate? Is it salmon, or is it something else - do tell.