Chilli salmon
We're attempting the 5:2 diet for a while (5 days normal, 2 days 'fasting') so I am having to find interesting yet low calorie things to eat - hence no new potatoes with this one (and, quite genuinely, it was completely satisfying as it was, due to the oily nature of salmon).
4 cherry toms
Juice of half a lime or half a lemon
Sea salt & freshly ground pepper
Olive oil
Chilli oil
Lemon oil
Rocket
Chilli jam
Fresh ginger (1inch piece grated into chilli oil in pan)
1 garlic clove chopped
Heat dessert spoon of chilli oil in sauté pan
Add fillets skin side down, sea salt and freshly ground black pepper
Add chopped garlic and grated (or chopped) ginger.
Pour half of lime juice (or lemon juice) over fillets
Drizzle lemon oil over fillets if you have any (and you can also slop a small amount of white wine over them at this point if you wish)
Turn over when flesh turned pale pink
Halve toms and lay face down in oil (4 is of course not an absolute quantity - just happened to be what I had in the fridge)
Generous handfuls of rocket onto each plate, drizzled with lime juice and good quality extra virgin olive oil (or simple use lemon oil) and some salt and pepper
When cooked through, place fillets on plate next to rocket with cooked tomato halves on top together with the sticky juices and bits of ginger and garlic from the pan.
Dollop large spoonfuls of chilli jam onto each plate for dipping into - works wonderfully with the oily citrusy garlicky gingery salty salmon! I am lucky enough to have a wonderful chilli jam a friend made - so try and use a home-made one if possible, or a good quality one from an artisan producer. But if all else fails, a supermarket one will surely do!
Hope you enjoy it.
Comments