Only the other day I was asked what my signature dish
was. I am always dumbfounded by this question as I tend to create food of the
minute depending on ingredients available and the occasion. Ah you might say
that slightly contradicts my often table bashing comments about planning and
kitchen management. There is always a plan in the air and the store cupboard and
fridge stocked with temptations for diversion. So there will be a key ingredient
like fish or meat with a temptation of what to do with it. Occasionally there
is a plan and sometimes creation develops according to weather, time available
and my mood. I might be inspired by something I have seen on TV or in a
magazine. With eyes open and sensitive to any stimulation that might spark a
flavour, colour or aroma.
A confession occurs to not being a great fan of
Salmon. That being said there is always a time that it does fit the bill for
fare of the day. Cooking it perfectly often alludes many when it is overcooked –
dry, pale and hard to consume. Cooked till just the right moment is art to be
acquired where flavour and succulence is maintained. So practice and get it
right.
Asian
Salmon
2
¼lbs half side fillet
8fl
oz soy sauce
2
fl oz rice vinegar
2
fl oz freshly squeezed lemon juice (2 lemons)
2
tablespoons oyster sauce
1
tablespoon fish sauce
1
tablespoon toasted (dark) sesame oil
1½
teaspoons chilli paste
4ozs
sliced Spring Onions
2
tablespoons finely chopped garlic (8 large cloves)
2
tablespoons finely chopped fresh ginger
12
ozs Panko (Japanese bread crumbs)
Directions
Line an 8 by 12-inch baking pan with
aluminium foil. Place the salmon in the pan.
In a mixing cup, combine the soy
sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chilli
paste, spring onions, garlic and ginger.
Pour 1/3 of soy sauce mixture over
the salmon fillet. Sprinkle the Panko evenly over the fillet. Pour the rest of
the soy sauce mixture evenly over the Panko. Be sure to soak the Panko
completely and if any runs off, spoon back onto the salmon. Set aside for 15
minutes, leaving all the sauce in the pan.
Preheat the oven to 200C . Roast the
salmon for 18 to 20 minutes
Remove from the oven, wrap tightly
with aluminium foil, and allow to rest for 15 minutes.
Serve hot or at room temperature.
