I had intended to write an entry about the amazing salmon I was going to cook tonight, a repeat of the one I made for Ma and Da in Cairns over the Easter hols. However clearly I forgot that I’d written one, and saved it in drafts! The photos aren’t great as I took them on my new iPad- but I’m currently doing some research into a decent camera for this food photography business- suggestions welcome!
I love cooking for people. This last week up in my tropical paradise, Mum and Dad come home and deliver me ingredients. Then I get to go to town with wonderful cookware and knives to create dinner for us. It’s perfect, I don’t have to shop, and then, I get to feed people! Tonight I decided I felt like salmon, and to go with it, a mandarin salad. When I was about 14, I made an awesome chicken, mandarin and strawberry salad for Ma on mothers day. It was fantastic, not that I remember the recipe, but it was my inspiration for tonight’s salad. Original recipe below.
Salt and Pepper Salmon with Mandarin Salad
- 3 pieces of salmon
- Salt and pepper
- Grape tomatoes
- Tin of mandarin segments
- 1/4 red onion
- Baby spinach
- 1/8 cup salt reduced soy sauce
- 1 tbs white wine vinegar
- 1cm cube ginger, grated finely
- 1/2 tsp sesame oil
- Grind the salt and pepper over the salmon and press into both sides.
- Mix the soy sauce, ginger, 1/4 cup of juice from the mandarin, sesame oil and vinegar together, set aside.
- Pan fry in a tiny bit of olive oil. When the first side is cooking, drizzle a tiny bit of the dressing over the raw side. Flip and cook until still pink in the middle. Do not over-cook your beautiful salmon!
- Arrange your spinach, mandarin, tomato and finely sliced onion on the plate, with the salmon.
- Drizzle the dressing over the salad.
- Voila! Enjoy!