IMG_20150302_204200This weeknight dinner worked well because the intense taste from the salmon was counterbalanced with more subtle and light flavours as well as the sweetness of the tomatoes. The marinade imparted a surprising kick to the palate too.

For the entire recipe you will need:

Salmon:

Salmon steaks, one per person

Chili sauce

Fresh ginger, thinly sliced

Sesame oil

Coconut oil

Vegetables:

Olive oil

rock / sea salt

Cherry tomatoes

Aubergines, chopped

Garnish:

Crushed walnuts

Optional: barley (boil with water for about 20 minutes)

Place your raw salmon steaks in a mixture of chili and ginger (according to taste), sesame oil (1 teaspoon) and some dark soy sauce (2 tablespoons). Let it sit for some time until you prepare your vegetables.

Heat your oven to 180 Celsius and place your vegetables on a flat dish. Sprinkle some olive oil and salt on top. Cook the tomatoes for about 25 minutes until the skin starts to split.

The aubergines will need more time, even if you’ve chopped them into small chunks. Turn the pieces every few minutes until they start to brown, approximately 30-40 minutes.

About 10 minutes before the vegetables are ready, start cooking the salmon.

Place 1 tablespoon of coconut oil into a pan and let it heat up. Lay the salmon in the pan with the extra marinade on top. Let it cook without touching it for 4 or 5 minutes, then carefully flip over and cook for about 4 minutes. It should be blackened on both sides by now. Remove from the heat, cover with a lid and let it sit for a couple more minutes.

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