Saturday, 18 August 2012

Ginger Salmon with Sweet Peppers

I'm not going to offer an exact recipe for this, as you can vary the amount of ginger to suit your taste. We both love ginger with a passion, so I used a knob about the size of my fist. If you don't like your food too spicy, you would probably be happier with a piece the size of your thumb. You will also want to adjust the amount of sweetener and soy sauce according to how much ginger you use. Husband graded my version a 7-8 on the hotness scale (out of 10). 


Serves 2
Syn Free on Extra Easy

2 salmon fillets
knob of ginger
sweetener to taste (I used ca 1 tbsp)
light soy sauce (again I used ca 1 tbsp)
1 each of red, green and yellow pepper
1 red onion
small handful of coriander leaves, chopped

Peel the ginger and whizz through a spice grinder. Alternatively you can finely grate it. Mix with the sweetener and soy sauce and use some of it to top the salmon steaks. Chop the peppers and onion and sauté in Fry Light until beginning to soften. Meanwhile grill the salmon for 7-10 minutes until cooked through. Add the rest of the ginger to the vegetables and stir well. Simmer for a couple of minutes, then stir in the coriander leaves and serve, topped with the salmon fillets. 


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