smokin’ salmon struggles
You probably know I’m fond of salmon. I know a certain yogini that’s very fond of the stuff too. As well as being ridiculously delicious, eating salmon has done wonders for my skin (Skin Series #2 coming up). Salmon has a special place in my heart; it was the first meal that Viper cooked for me, as he tried to woo my affections. He definitely has talent when it comes to preparing and cooking fish. Wooing? Not so much, but the salmon did help his cause. We love to play around with toppings/flavours to pair with salmon … honey, sweet chilli, soy, miso, brown sugar – so many great combinations. Keeping things sugar free this week, and the results spoke for themselves.
One of our favourite meals that we eat without fail each week is the same one he prepared for me, many moons ago. Sometimes the simple things are best – grilled salmon (on the rarer side of cooked) a fresh seasonal salad, and boiled potatoes with a home made dill tartare. I know I tease Viper about his fisherman-skills, but he totally knows his fish and how to wrangle them in the kitchen.
Smokin’ Salmon technique
Piece of salmon (250g ish) with skin ON. (I don’t eat the skin, it creeps me out, but it is essential for the cooking method).
- 1t soy
- 1/4t tamarind paste
- 1 medjool date, chopped up as finely as you can
- 1cm piece root ginger, grated
- 1T boiling water
Mix tamarind, soy, ginger and date. Pour over the hot water, which just loosens everything up a little. Loosey goosey.
Top fish with mixture. Sprinkle over a pinch of salt.
Now I can’t take credit for the method – this was Viper’s stroke of genius. I’ll be honest with you; I can’t cook fish. Well, I just don’t – Viper is a ninja at it, he always presents the most perfectly cooked, succulent fish – so why would I try and risk botching it? Oh, and I’m lazy. So while I was having a shower, Viper did this:
- Place the fish on a baking sheet, lined with aluminium foil. Crank up your grill (around 200 degreesC) get the fish under it (maybe the second rung down, not too far away) for a fast and furious scalding. Basically, you want to get the outside of the fish crisping and the skin even slightly burning at this point. This seals in the moisture and gets the smokey flavour happening.
- After 4-5 minutes under the grill, pull fish out, and wrap it up in the aluminium foil you have it sitting on. CAREFUL. Use tongs.
- Place your fish parcel in a hot dry fry pan, and cook for 3-4 minutes. Remember, it’s always better to pull it off the heat earlier rather than later – overcooked fish is such a shame! If it is too rare for your liking, you can always return it to the heat. We removed the skin before eating, as it burns with the cooking process.
- 1/2C mayonaise (I usually make my own, here is the general idea, but pre prepared is totally fine)
- 1 gherkin (5cm in length, approx) grated or chopped very finely
- 1/2T capers, chopped finely
- 1/2t wholegrain mustard
- Freshly ground black pepper
- Sea salt to taste
- Squeeze of lemon juice to taste
- 1T fresh dill, chopped finely