Soy and Ginger Salmon

One thing I love about living at the south west corner of Ireland is the abundance of beautiful, fresh fish that practically flops from the sea to me. I really enjoy fish and would have it for dinner 2-3 times per week and the difference in the quality of fish living this close to the ocean is very obvious. There is a wonderful fish shop here in Tralee, Quinlan's, that I have been visiting a good bit since moving here. Everything is very, very fresh and they are extremely helpful and friendly. I also love that there are various seafood cook books around the store so you can walk in, look for ideas in the books while waiting for the catch to come in or the line up to decrease. Its great. And it doesn't smell very fish-y either which is evidence that they run an extremely clean shop and have a high turn over. They've also won the BIM (Irish Sea Fisheries Board) 'Seafood Specialist of the Year' for 2011, which is an award given to the best places to eat and buy seafood, so you know they're good.

While I will eat pretty much any type of fish, salmon is my hands down favorite. Its so healthy and has a natural richness that is just fabulous. I have a really simple recipe that is honestly the nicest way I've ever had salmon. Nothing I've had in restaurants is as tasty as this combination. Its also really easy :)

Soy and Ginger Salmon (by Jenn)

Serves 2

2 salmon fillets or salmon steaks
good thumb sized piece of ginger
1/4 cup soy sauce

Get everything together.

That is the biggest bottle of soy sauce I could find. And it cost €2. I miss Costco :'(

 You can use more or less ginger to suit your taste. I used this chunk.

Grate the ginger over the salmon. I prefer to grate instead of mince as grating releases more of the yummy ginger-y juices.

Top it with the soy sauce

Flip the fillets so they skin side up. If you have time, leave the salmon in the marinade overnight. If not, pop it in a 200C oven for 20 minutes or until its cooked to your liking. Flip the fish over with about 5 minutes left to lightly crisp the top of the salmon.

It is really delicious. Served warm is fantastic, but its nearly nicer cold with a salad. Either way, this is a really wonderful way to enjoy salmon.

Do you have a favorite fish recipe?

Peace,

Jenn x