Monday, 5 May 2008

Salad Days

After the excesses of the weekend in Bruges, it was time for some lighter dinners. The weather is also getting warmer which make healthy eating easier. Sadly the Tesco Metros and Sainsburys Locals of Central London aren't exactly well stocked; bags of pre-washed leaves, shrink-wrapped cucumbers, bright orange tomatoes. I made do with what I had on offer and came out with a very tasty dinner.

Salmon is one thing I'm quite particular with about the way it's cooked. I prefer it steamed or poached, I find grilling or frying it makes it overly rich. By using fish sauce, lime and chilli in the dressing, it made for a refreshing change from the usual vinaigrette

Salmon and Udon Noodle Salad

For one

1 salmon fillet

Juice of 1/2 a lime

1" ginger, grated

1 red chilli, sliced finely

1 tbsp coriander and 1 of mint, chopped

1 tbsp fish sauce

1 tsp sugar

Combine the above ingredients and coat the salmon fillet in it. Leave to marinate for 30 mins.

Place the salmon fillet including the marinade in a foil pouch and bake in the oven for 10 - 15 minutes, or until just done. Leave to cool.

Assemble a salad with whatever veg you have - I had mixed leaves, mushrooms, butter beans, spring onion and cherry tomatoes. Cook some udon noodles and refresh. Toss in soy sauce and lay over the veg mixture. Flake the salmon on top, and combine it all with the juices from the foil pouch.

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