Tuesday, 8 June 2010

Tamari Salmon and Greens

Still today after many years of cooking numerous varieties of meals .....

I still don't understand why we bother with recipes which take ages to prepare and cook .....

when a simple meal prepared in a matter of minutes tastes just as good or even better???

Tonight's meal a simple salmon fillet marinaded in tamari soya sauce, garlic, white wine and olive oil and some fresh green beans, broccoli, chestnut mushrooms and a simple salsa of fresh cucumber and tomatoes.

Just too simple!  and just too delicious!  nothing satisfies the taste buds more than a simple protein and greens fix!

INGREDIENTS:
2 x salmon fillets (boneless and skinless)
150g dwarf bean (handful)
small head of broccoli
4 x chestnut mushrooms
3 x cloves garlic
2 x tablespoons tamari soya sauce
2 x tablespoons white wine
olive oil
fresh lemon


SALSA INGREDIENTS: 

6-8 cherry tomatoes or similar
4-5 inches cucumber
1 x spring onion
fresh dill
salt and pepper, sugar
apple cider vinegar
extra virgin olive oil





METHOD:
Crush 2 x garlic cloves into a small bowl, add tamari, olive oil and white wine, stir and add salmon fillets.

Allow to marinade whilst you prepare the vegetables and salsa.

In a hot fry pan add adash of olive oil, add beans saute under a lid, adding juice from half a lemon and then a dash of water when needed.

Cook under cover until just tender and bright green.  Remove from fry pan, place in oven proof dish and keep warm in low oven 100C.

Add broccoli to fry pan, add a dash of water if no liquid in fry pan, and saute till just tender, remove from fry pan, add to beans in oven.





Now add the mushrooms to fry pan and crush 1 x garlic clove, add a dash of water if needed and a dash of tamari.

Saute for a few minutes.

Pour the mushrooms and the juices onto the broccoli and beans dish. Place back in oven, turn off the heat.



In same fry pan add a dash of olive oil and add salmon fillets, cook under lid, for 2-3 minutes (depending on thickness of fillets) and turn over, adding the marinade juices towards the end of second 2-3 minutes of cooking.

Cook for another 1-2 minutes, turn off heat.






Whilst your salmon is cooking cut up tomatoes into quarters, and cucumber into small cubes, chop spring onion and dill add all ingredients into a small bowl.

Now add salt, pepper and 1/4 x teaspoon sugar and add 2 x tablespoons olive oil and 1-2 x teaspoons apple cider vinegar, stir well.

Serve salmon fillets on warm plates (not hot) with greens in oven proof dish and tomato and cucumber salsa in small bowl.





Wash it all down with a nice light white wine if you wish!

Bon appetit!