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Time has certainly moved on since my last post. America came and went and I'm back in the 'Town of G'. Often, I'm exploring delicious food with Mr H...but at times I still find myself cooking for one...and sometimes struggling to find the motivation to actually eat well. The good intentions are there...I start thinking about dinner from the moment I wake up, but arriving home to:
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| Throw kitty litter around...us? Gus and Stan aged 6 months. |
- light the fire
- feed the cats
- clean up the kitty litter thrown around the floor
- sweep up bird feathers
- phone, then stay 'on hold' for ages to sort out odd things that have happened on various accounts
- put the laundry into the drier
- empty the dishwasher
- ...Well you get the idea...!
...makes cooking seem like more of a chore than an enjoyable activity.
So, when I find a simple and tasty recipe like I did tonight, it makes me happy and want to share. It's from Annabel Langbein's book 'The Best of Annabel Langbein' and as usual, she turns simple ingredients into mouthfuls of deliciousness.
Of course, cooking for one involves a little creativity with quantities. The original recipe serves 6...so I sort of cross my fingers and hope for the best.
So here goes:
Soy and Ginger Glazed Salmon.
2 to 3 tablespoons soy sauce
2 to 3 tablespoons rice wine/sake
1/2 teaspoon minced ginger (mine came out of a jar)
Almost a level teaspoon sugar
1 salmon fillet (I bought it bone in...nightmare...if you can get it boned, just makes life easier and quicker). A pair of tweezers or a strawberry huller will do the trick when faced with boney salmon.
Heat oven to 250 degrees C. Place soy sauce and rice wine/sake, ginger and sugar in a pot and boil 5 minutes (I put it in a microwaveable jug and nuked it for 90 seconds), until slightly thickened. Cool. So now I lined a baking dish with baking paper (makes cleaning up super simple). Place salmon on the baking paper and pour sauce over fish, turn so it's completely covered. If possible, let sit for 10 minutes.
Bake for 5-8 minutes until cooked...check after 5...if it's a fatty, it might take longer.
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| Micro greens - rambo radish, coral mizuna and red cabbage. |
Salmon shouldn't be over cooked! I let it sit, covered over with the baking paper with an oven mitt on top to hold in the heat while I dished up the rest. It literally fell apart!
I served my salmon on a root veg mash - potato, kumara and white carrots (originally from Slovenia I believe)...I couldn't find my celeriac darn it; with some simply cooked leeks on the side. I've just started growing micro-greens, so had the last few sprinkled over top. Delicious!
Start to eating...20 minutes max!
Do you have a tried and true meal for one? I'd love to read about it!
