With some serious thought, I’ve decided to stick with the ginger theme. I haven’t made this for a few years, but back in the days of Warwick, it was a reliable go-to recipe. And it has ginger in it. So that meant that I had to make this series a five-parter.
Now there don’t seem to be any photos from my days in Warwick (or, as Grace described it to our parents, “Hogwarts on a really bad day with no magic and lots of geese”). This is for the best. For the sake of comparison, I have rooted out a old photo from 2007 (on a visit to Martha in London):
Not to be vain, but this is now, albeit sans the blonde hair (she said with a tone of pride):
So anyway, this is a delicious and healthy recipe.
Soy Salmon with Sesame Stir Fry
4 salmon fillets
3 tbsp soy sauce
2 tbsp clear honey
finely grated zest and juice of one lemon
2 garlic cloves, thinly slices
2.5cm piece of fresh root ginger, finely grated
8 spring onions, finely shredded
For the stir fry
1 tsp sesame oil
2 medium carrots, cut into matchsticks
100g baby corn, halved
2 courgettes, cut into matchsticks
Put the salmon in a shallow dish. Heat the soy sauce, honey, lemon zest and juice, garlic and ginger in a small saucepan with one tablespoon of water for 4 minutes.
Pour over the salmon and scatter with most of the spring onions. Leave to marinate in the fridge for at least 30 minutes.
Heat the grill. Remove the salmon, reserving the marinade.
Grill the salmon for 8 minutes, turning once, until tender and golden.
Meanwhile, heat a wok or large frying pan to really hot and add the sesame oil.
Add the mangetout, carrots and corn, and stir fry for 2 minutes.
Add the courgettes and stir fry for 2 minutes.
Add the reserved marinade and cook for 2-3 minutes.
Serve with the salmon and remaining spring onion.