My love for eating fish comes from my Grandma and Mum. As I was quite sickly when I was younger, Grandma and Mum will make sure that I have fish almost everyday for lunch and dinner. There was little variation and it was the same kind of fish dish- Steam cod with light soya sauce & ginger. I do not remember ever not liking it or pushing it away. I guess I was never the fussy eater.
I have been cooking more salmon dishes a lot more these days. Summer is fast approaching and Mister and I are still pigging out too often so I decided to make something healthy, light and really easy to cook. The cooking time is quite long but you do not need to watch over it.
After having a rather heavy lunch at both Min Lokal & Monsieur Truffe, we headed to Victoria market for our weekly grocery shopping. I managed to get some nice looking salmon, organic asparagus & zucchini. I like to poaching salmon as it gives it a rather delicate texture while still retaining the salmon flavour.
- 400gms of salmon fillets (I like to have more salmon because I love fish!)
- 3tbsp of teriyaki sauce
- 11/2 tsp of sesame oil
- 2 cloves of garlic
- 1 bunch of asparagus
- 1 medium zuchinni
- 90gms of ramen noodle (or use soba or rice noodles – your choice really and this measurement is according to your appetite)
- Marinate salmon pieces in teriyaki sauce and seasame oil for a couple of hours
- Place salmon and marinated liquid in the slow cooker. Grate 1 clove of garlic into the mixture. Season with black pepper. Add 1 cup of water. Turn slow cooker to low and allow it to cook for 1hr 15mins. Occasionally open the cover, spoon some of the liquid over the top of the salmon pieces
- Break the ramen noodles into 2 parts and cook in salted boiling water. Drain and leave aside
- Heat the pan with olive oil. Add diced garlic and saute diced asaparagus and sliced asapargus. Add 2 tbsp of cooked marinated salmon liquid and allow it to simmer in low heat for a couple of minutes.
- Remove the skin and slice the salmon in chucks and place them on top of the ramen and the vegetables. Spoon liquid over the salmon. Season slightly with sea salt and a grind of pepper.
The vegetables still have a slight crunch. The way I like it. And do not over cook the ramen. And I love the garlicky and lightly salty & sweet light sauce. The salmon is very soft and moist. Perfect summer dish and it did make us feel better for pigging out earlier in the day
Do you have a favourite type of fish and how will you prepare it?