Lessons in making not terrible food
I DID A RECIPE.
I actually really like cooking and experimenting, but since I’ve been taking an extended holiday from London town there hasn’t been much opportunity (read: I am lazy).
However, yesterday I was told to make dinner and, well, this is what I came up with. I’m quite pleased with the results so thought I’d share it with everyone.
What?! It’s MY blog, if I want to post about food you all just have to live with it. Food is the new music. Or something.
Lime-marinated salmon with pak choi
Mix two tablespoons olive oil, the juice of two limes (yes!), half a teaspoon of cinnamon and allspice each, two minced cloves of garlic, a teaspoon of sugar and salt/pepper to taste (if it tastes slightly too acidic, you’ve got it).
Add two skinned and boned salmon fillets to the bowl and cover with the mixture (without breaking up the fillets!). Cover and place in the fridge for an hour.
When it’s time to cook, heat your frying pan on a medium heat – you won’t need to add any extra oil. Take a head of pak choi and chop the root off, then split into individual stems/leaves.
When the frying pan’s hot, add the salmon fillets and pak choi, reserving the marinade. Pan-fry for 5 minutes until the salmon is almost cooked, then finish off by turning over for one minute. The lime juice will have slightly cooked the outside of the salmon, so keep an eye on this and return to the frying pan if you need to.
Serve with a drizzle of the reserved marinade. You won’t need much!
I served mine with some sweet potato chips. Which are so amazing they’ll get a separate recipe at some point. Cheesy sweet potato chips: oh YES.