Sunday, 21 October 2012

Attempt #7: Soy-baked salmon with zingy salsa

With the poor attempt on my crab cakes, I still wanted to make a fish-based dish.

Having just bought a kg of fresh, chilled salmon from my friend (PM me if you ever want to get your hands on fresh, premium quality salmon), I selected this recipe (link to Jamie's website). Looks easy enough for a quick bake for dinner!
The result….absolutely Y.U.M.M.Y.

The zest from the lemon and the lime added in a taste of sweet bitterness to the fish. And the grated ginger provides that zingy, spicy element to the creamy texture of the salmon. The idea of searing the salmon (skin down) on the pan before popping it into the oven is fantastic! This way, it makes the skin of the fish so crispy and nice.
Here's the photo:
I did omit chilli again in this recipe. And I added in some finely chopped red onions and garlic into the salsa mix since I omitted the chillies.  

Curious Corner:

Do you know that salmons have a peculiar life cycle?
Extracted from Organic Factswebsite, salmons will lay their eggs near the mouth of the rivers. The eggs hatch there, develop into fries and start their journey towards seas. They grow in the seas into adult salmons and again go back to the rivers to reproduce, where most of them die after laying eggs.

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