Читать книгу Great Family Food - Kevin Dundon - Страница 42

6 salmon darnes or steaks (175g/6oz each)

sunflower oil, for frying

Marinade:

250ml/9fl oz/1 cup soy sauce

scant 4 tbsp rice vinegar

1 tsp tomato purée

dash of Tabasco sauce

juice of 1 lemon

2 tsp sesame oil

1 red chilli, chopped

2.5cm/1in piece of fresh root ginger, peeled and chopped

2 tsp chopped fresh coriander

1 To make the marinade, put all the ingredients into a large bowl and whisk rapidly until thoroughly combined. Place the salmon darnes or steaks into the marinade and mix gently to ensure that the salmon is completely covered. Set aside in a cool place to marinate for 30 minutes.

2 When you are ready to cook the salmon, remove it from the marinade. Place a large frying pan drizzled with a little oil over a medium heat. Pan-fry the salmon on each side for 4 minutes (starting flesh-side down), then pour the remainder of the marinade into the pan and allow it to bubble up around the fish. Continue cooking on a medium heat for a further 5-6 minutes, depending on the thickness of the salmon. When the salmon is cooked, it should be firm to the touch.

3 Transfer to serving plates and spoon a little of the reduced syrupy marinade onto the top of the salmon. I like to serve this with basmati rice and garden salad (see page 130).