Carrying on with a similar recipe to the chicken, we have a meal of salmon nearly every week as it’s so quick, easy, light and always tastes good. At the moment I’m trying out various Asian styles, particularly Japanese and Korean. Following is a favourite. To make it a little spicy I add one tablespoon of Korean gochujang paste and some honey or brown sugar. I’ve just realised that I never measure quantities of any ingredients but don’t worry it doesn’t matter. Make a mix that suits your taste.
Salmon fillet – cut into serving size pieces
White and black sesame seeds
Nanami togarashi (optional – Japanese 7 spice assorted chilli pepper available in supermarkets)
Japanese soy sauce or light Chinese soy
Rice wine vinegar (only a small amount)
Cooking sake (often called Japanese cooking seasoning)
Heat the oven to about 180°C. Line a baking dish with one of two layers of foil and place the salmon pieces on it. Turn up the sides of the foil a bit so the sauce ingredients stay contained.
Pour over the mixture. Sprinkle the salmon with sesame seeds and nanami togarashi. Bake for about 10 minutes or until the salmon is just cooked.
I like to serve this on rice spooning over all the pan juices that are left in the dish.
For a spicy version mix together the following and pour over the salmon:
1 tbsp Korean gochujang paste
1 tbsp honey or brown sugar
1 tbsp soy sauce
1½ tbsp. sesame oil
2 tbsps mirin
Sprinkle with sesame seeds and bake as above. Note – because of the honey and gochujang paste, the resulting mixture, when cooked, is stickier and thicker.
Both versions work really well served with a fresh Asian style slaw – I particularly like very finely sliced red cabbage mixed with grated kohlrabi and plenty finely chopped coriander.