Silent Salmon

“I’ll love you, dear, I’ll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street.”

That’s a whole lot of love, if you ask me! When my daughter was four years old she told me she loves me from the bottom of a volcano to the moon and back. That’s deep too. Or is it high? Maybe it’s far.

Mother’s love is immeasurable.
Back to salmon. You know how much I fancy quick cooking, however, I don’t like to compromise on quality and taste. This salmon dish is no exception. It was the fastest, delicious dinner I ever made and when I served it to my husband he said: “you should serve this at the restaurant.” I should. I just need a restaurant. (Minor detail, ha)

Ingredients:
Serves 2

2 thin-cut Salmon steaks or escalopes
2 tablespoon Rice Vinegar
1 teaspoon Sugar
½ teaspoon Salt
2 tablespoon Wok Oil (contains vegetable oil, sesame oil, ginger and garlic, but regular oil is fine too)
2 cups Spinach (or Watercress if you can find it)
1 cup Sugar Snap Peas
1 small ripe Avocado

Directions:

Heat 1 tablespoon oil in a non stick skillet and cook the salmon for about a minute a side (longer if the steaks are ticker). Remove to a couple of dinner plates.

 

Whisk the rice vinegar, sugar, salt and wok oil together and drizzle each salmon steak with about a teaspoon each. Set the rest aside for a moment. I used sesame and vegetable oil with ¼ teaspoon ground ginger and garlic powder and it worked just fine.

 

Divide the spinach and sugar snap peas between the plates. Halve the avocado, remove the stone, and, using a teaspoon, gouge out the avocado flesh, dropping the pieces as you go in amongst the tangle of spinach and sugar snaps.

 

Pour the remaining dressing over the salads and serve immediately. The recipe didn’t call for, but I served it with a side of rice.

 


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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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1 Comment

  1. […] can have daily. I have no preference how it’s prepared. That is until now. Husband thought my silent salmon was restaurant worthy and I love me smoked salmon in vodka sauce (vodka, hello!), but this […]

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