It actually stopped raining for the first time in over three weeks this morning and I was able to walk the (by now totally manic) dog without coming back absolutely soaked to the core. I even caught a glimpse of a rather strange, bright yellow ball of fire in the sky – I wonder what that could have been?
My meteorological ponderings and canine therapy took longer than expected, so I wanted to do something quick for lunch. And this is it. If you use frozen salmon, make sure it’s thoroughly defrosted before you cook it; cooking from frozen causing a thermal shock which tends to make the fish (or meat) tougher. Obviously it’s best if you can get fresh salmon (and preferably Scottish 😉
Ingredients (serves 4)
4 salmon filets
2 spring onions (or shallots)
Lee and Perrins or soya sauce
seasoning (salt, pepper, chilli flakes)
1 tsp brown sugar
1 cup of quinoa
1 cup of peas
handful of fresh basil
Put the salmon filets in an ovenproof dish, coating fairly generously with olive oil on either side. Rock salt and pepper to taste and then I added some chilli peppers (not for the children though), spring onions and dried seaweed (OK for the children as long as you don’t actually utter the word ‘seaweed’). Also a dash of Lee and Perrins. This should be cooked in a very very hot oven for 12 minutes. I know this sounds OCD, but it really must be 12 minutes; 11 too few, 13 too many!
Use organic quinoa if possible cooked with a handful of peas. Don’t overcook or it will become a slimy mess (losing many valuable nutrients along the way). Once cooked, run under cold water or it will continue to cook, drain thoroughly and then mix with chopped garlic, fresh basil (ripped into small pieces,) and nice juicy chopped tomatoes. Season with rock salt, pepper, balsamic vinegar and olive oil.
I also served it with a few white aspargus, of which we have an absolute glut at the moment (life can be very hard).