Over the next few weeks I’m afraid I may be posting quite a few different recipes for salmon fillets. I was so lucky to pick up 8 packs of reduced salmon at my local supermarket, when I went there one evening with Baby “Flipper” and Toddler “Blip”. Reduced from £5.24 to £1.31.
It was quite an outing, I had “Flipper” in a carrier and “Blip” in the pushchair, to be honest “Blip” is getting too big for the pushchair, but as it was after nursery and it is quite far to walk I thought it was the best option. “Blip” were extremely good in the shop, and got a treat of yoghurts… that boy does love his yoghurt! We had to go to the shop for milk and it was just a coincidence that I saw the reduced offers. I also got minced beef £1.09 per pack, seabass £1.04 a pack and a whole chicken down from £6.00 to £1.50. I could easily have grabbed more reduced items, but I always think about freezer space and the second most important thing…. Will I use them! No point in buying something reduced if I then just throw it in the bin later!
I got the inspiration for this recipe after eating a similar dish at a lovely Asian restaurant in Morden long ago, the restaurant is now closed therefore I had to create something similar myself. As I didn’t know the recipe it has been the trial and error method I used. However, we ended up with a recipe that fit in with our store cupboard and our likings. There are some things we always got in the house. I do try and avoid recipes that contains too many specialist ingredients, except if I know I’ll use them again.
In my fridge and store cupboards you will almost always find Sesame seeds, Cucumbers, ginger, garlic, spring onions, and definitely rice, soy sauce and honey! Ohhh and loads and loads of chillies (I grow chili plants and all the excess chilies goes in my freezer).
I must admit that this dish is a bit strong in the flavour for “Blip” he tried plain rice, and a bit of salmon and the broccoli… the rest he didn’t like at all. I made enough for 2 people, however, I didn’t realise that the husband was going out and therefore would not be home for dinner. The good thing is that this dish freezes really well so now I got a portion in the freezer for a day where I just need a quick dinner.
If you are cooking this dinner and you are not lucky like me to have gotten the salmon reduced the price comes to £7.08 for 2 people or £3.54 per portion. Always, keep your eye out for good offers it really can be worth it. Because of my salmon being reduced I only paid £4.14 for the full two portions.
Soy and ginger glazed salmon with rice and cucumber
Cooking time 35 minutes
Tender stem broccoli (around 150g)
2 fillets of Salmon, preferable non-smoked (but both types work)
2 tbsp. soy sauce
2 teaspoons sesame seeds
3 cm ginger
1 red chilli
2 garlic cloves
3 spring onions
2 teaspoons honey
Salt and pepper
1 tbsp vegetable oil
1 vegetable stock cube
Start by preparing the broccoli, by cutting the stem of the broccoli into small flat discs and leave the florets whole or just break them up slightly if too big.
You now need to get on to the cooking of the rice, just follow the instructions on the packets or cook them the way you normally make rice), but add the stock cube to the water together with the broccoli stem and a pinch of salt. When the rice is finishing cooking add the florets to the rice, making sure the rice is off the heath (drained if you don’t use the absorption method) and leave covered until the rest of the meal is almost finished. The residue heath will cook the florets.
Cut the cucumber in half lengthways then scoop out the seeds, and as finely as you can cut them into half-moons. Place the cucumbers into a small bowls and drizzle with 1 teaspoon of soy sauce and the juice of ½ a lime. Scrunch up the cucumber and then leave to pickle until serving.
Now make the marinate for the salmon by finely grate the ginger, garlic and finely chop the chilli (or grate if from frozen), and place in a bowl. Then trim the spring onions by cutting the white part as finely as you can and add to the ginger / garlic mix. The green part you slice into small pieces and leave to the side. Add the remaining soy sauce (5 teaspoons or 1 ½ tablespoons), and the honey together with the rest of the juice from the lime mix well.
Place a medium non-stick frying pan on a medium heat, add 1 tablespoon of vegetable oil to the pan, then add the salmon fillets, skin-side down and cover to cook for about 5 minutes. After the 5 minutes, pour the marinade over the salmon then turn the fish to coat it and cook for another 2-3 minutes or until just cooked through.
Take the salmon out of the frying pan, ready to be served. The remaining marinate in the pan you pour into your rice and mix well. (you may need to add a tbsp. of water to the pan first. Now season the rice.
Divide the rice and salmon between your plates, and add the cucumber pickle then scatter the sesame seeds and the green part of the spring onion and serve.
I like to add an extra wedge of lime if I got it.
Bon Appetite – As my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per October 2017) – I didn’t choose the cheaper frozen salmon as I have never cooked a dish with that but I assume it would also work!
Rice (45p/1000g)x150g = 8p
Broccoli (£2.00/220g)x 150g =£1.36
Soy sauce (£1.80/500ml) x 30 ml = 11p
Sesame seeds (90p/100g)x10g = 9p
Garlic cloves 6p
Spring onions 15p
Honey (99p/340g)x10g =3p
Salt and pepper 2p
Vegetable oil (£1.15/1000ml)x15ml =1p
Vegetable stock cube (49p/10) =5p
Total £7.08- per portion £3.54