I would like to apologise for the lack of posts. Main reason being: I moved into a new flat (yay!!) but didn’t manage to get my Internet installed for 3 whole weeks! Imagine a blogger without Internet for that time…. I almost went insane. Kidding. It wasn’t that bad. Quite freeing actually. On top of moving I also started a new job at the same time, which has admittedly been great but hahaha good-bye social life with having to get up at 5:30 on a daily basis.

Anyways back to today’s recipe: it is a delicious healthy summer alternative to your standard BBQ. Citrus fruits and fish just work. And add some asian veg on the side, voilà. Perfection! Ok, maybe not michelin star perfection, but medicalgourmet perfection 🙂

Asian Marinated Salmon with Sesame Seeds and Glazed Pak Choi

serves 4

You’ll need

for the Salmon
4 salmon filets (ca. 130g each)
1 Orange, zested and juiced
1 Lime, zested and juiced
1/2 Lemon, zested and juiced
a large knob of ginger, grated (ca. 5-6cm)
1 clove of garlic, crushed
1 tbsp soy sauce
1 tbsp sesame oil
sesame seeds
for the Pak Choi
4 pak choi, quartered
2 garlic cloves, crushed
4 shallots, thinly sliced
4 tbsp soy sauce
50-80g peanuts, roughly chopped
4 tbsp caster sugar
a pinch of ground coriander
a pinch of chilli powder
vegetable oil

1. First you will want to marinate your salmon for a few hours before cooking. Simply combine the orange, lemon and lime zest and juices with the ginger, garlic clove, soy sauce and sesame oil. Place your salmon filets in a gratin dish and cover with the marinade. Cover with a piece of cling film and marinade in the fridge for a least 6 hours.
2. To caramelise your peanuts, simply toast the peanuts in a frying pan. Once golden brown, add the caster sugar and let it melt into a brown caramel over the peanuts, while stirring occasionally. Add some ground coriander and chilli powder to taste. Tip your caramelised peanuts onto a plate and let them cool. Once cooled, break up the brittle into small pieces.
3. When you are ready to cook, preheat the oven to 200°C/180°C fan. Remove the salmon from the fridge. Top each filet with a thin sprinkle of sesame seeds. If you feel there is too much liquid in the gratin dish, you may pour some out prior to baking. Once the oven has reached its temperature, bake for 20 minutes.
4. Meanwhile, to make your pak choi, heat a few tablespoons of vegetable oil in your wok. Saute the pak choi for a minute or two before adding the garlic. Continue cooking for a few minutes until it has softened slightly, then add the soy sauce and stir well.
5. In a seperate small frying pan, heat some vegetable oil. Fry the shallots until they are crispy.
6. Serve the salmon with some pak choi. Top with crispy shallots and caramelised peanuts. Enjoy!

Rating: 9/10