Salmon with Garlic, Ginger and Tamari
Another quick and easy mid week meal, ready in 20 minutes. Prepare before work and ready to cook in the evening
Serve with your favourite salad or steamed vegetables
Ingredients:
4 Sustainably farmed or wild caught Salmon fillets (120gms each)
3 Garlic cloves crushed
1 Generous tablespoon of grated fresh ginger
1/4 cup Olive oil
3 tablespoons of Tamari (gluten free equivalent to soy sauce)
Coconut oil or ghee
Method:
Place salmon fillets into a shallow dish. In a small bowl, mix together all remainder of ingredients. Place onto salmon and massage into flesh gently. Cover and place in fridge to marinate. Marinate for 4 hours or more. (Don't have 4 hours, just massage into salmon and cook)
In a stainless steel or ceramic pan heat till hot, enough coconut oil or ghee to cover base of pan. Place salmon fillets skin side down into the sizzling oil. Leave salmon until you can see the flesh turning light pink up the sides of the fillet.
Meanwhile, turn grill on in the oven. Pour over rest of marinade or brush with olive oil and place the frypan under the grill till salmon has cooked.
Tap gently on top of the fish, if it is firm the flesh will be cooked through. The softer the texture of the fish the less cooked through the flesh will be.
Optional extras -
Add asparagus, coriander and / or spring onion
Serve with your favourite salad or steamed vegetables
Ingredients:
4 Sustainably farmed or wild caught Salmon fillets (120gms each)
3 Garlic cloves crushed
1 Generous tablespoon of grated fresh ginger
1/4 cup Olive oil
3 tablespoons of Tamari (gluten free equivalent to soy sauce)
Coconut oil or ghee
Method:
Place salmon fillets into a shallow dish. In a small bowl, mix together all remainder of ingredients. Place onto salmon and massage into flesh gently. Cover and place in fridge to marinate. Marinate for 4 hours or more. (Don't have 4 hours, just massage into salmon and cook)
In a stainless steel or ceramic pan heat till hot, enough coconut oil or ghee to cover base of pan. Place salmon fillets skin side down into the sizzling oil. Leave salmon until you can see the flesh turning light pink up the sides of the fillet.
Meanwhile, turn grill on in the oven. Pour over rest of marinade or brush with olive oil and place the frypan under the grill till salmon has cooked.
Tap gently on top of the fish, if it is firm the flesh will be cooked through. The softer the texture of the fish the less cooked through the flesh will be.
Optional extras -
Add asparagus, coriander and / or spring onion