We really hope you’ve enjoyed our Seven Days of New Year as much as we’ve enjoyed compiling it and taste-testing the recipes, and today we’re finishing with one of our favourite mains, and serving it up with some tasty stir-fry Asian greens, and our crisp and crunchy Asian Slaw from Day Five.
If you liked Seven Days of New Year, check out our other recipes in LFW Eating Healthy, and LFW Food and Wine tabs. And don’t forget to Like us on Facebook and follow us on Instagram and Twitter. Enjoy!
Ginger Baked Salmon
What you need: 1 large fresh salmon fillet per person (skin on), ¼ cup sweet sake* (Japanese rice wine—optional), 2 tablespoons rice vinegar, 2 tablespoons light soy sauce, 2 teaspoons sesame oil, 1 tablespoon minced ginger, 2 tablespoons finely chopped green shallots (spring onions), and salt and ground pepper to taste.
What you do: Pre-heat the oven to 200 degrees Celsius. Line a baking tray with double foil so it overhangs the tray and will wrap the dish and place the salmon fillet(s) on the foil. In a bowl, mix together the sake, vinegar, soy sauce, ginger, sesame oil, and spring onion. Whisk until well combined, and pour over the fish. Wrap the overhanging foil lightly over the fish and place in the oven for 10 – 15 minutes depending on how well you like your salmon cooked. Remove the salmon from the tray, sprinkle with lightly ground salt and pepper to taste, and plate and serve immediately.
*If you are unable to find, or don’t want to use, sake, you can substitute a good quality sweet sherry.
Tasty Asian greens include broccolini, snow peas, green beans, and choy sum, and a few sliced button mushrooms. Heat oil in frypan or wok until smoking then add 1 crushed garlic clove, 1 teaspoon minced ginger, and 1 finely chopped red chilli (optional). Toss well for 1 minute, then add the greens and mushrooms. Stir-fry for 3 to 4 minutes until just tender, then toss in ¼ cup oyster (or light fish) sauce and stir well. Sprinkle with a few peanuts or cashew nuts and serve immediately.