Soy, ginger and red chilli salmon, with buttered new potatoes and leafy salad

One of the things I love the most about winter is the food. Rich, comforting stews brimming with tender chunks of meat, steaming cups of cocoa and spicy, festive gingerbread. Yet, occasionally it’s a good idea to go for something a little fresher and a tad lighter to stop us turning into dumplings! Last night was one of those times, so we decided to go for some pan fried salmon with some fresh, crunchy veg to remind us of warmer times.

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Ingredients

Serves two

2 tbsp dark soy sauce
2 x 150g salmon fillets
5 tbsp runny honey
7g root ginger, peeled and finely chopped
1 small clove of garlic, finely chopped
1/2 red chilli, deseeded and finely chopped
Enough new potatoes for two (I tend to do 3 small potatoes each but I’m sure Steve could eat more!)
Leafy salad with any extras you choose (I like to go for olives)
Dressing for the salad: 3 tbsp Olive oil, 1 tbsp balsamic vinegar, 1 tsp of wholegrain mustard, 1 tsp honey

A few shavings of butter

Method

Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.

For the salmon, melt a bit of butter in a griddle pan, then add the salmon, skin side down first. Once crispy, turn it over to cook the other side. This should take around 15 minutes in total.

Whilst the potatoes and salmon are cooking, mix together the soy sauce, ginger, garlic, honey and chilli and heat gently in a saucepan so that the flavours can combine. I tend to serve this sauce on the side but you could decide to brush the salmon with it.

Once the potatoes are cooked, drain them and toss them in a little butter. Pile the potatoes onto plates and serve immediately alongside the fish.  Serve with a big bowl of dressed salad. Fresh, simple and healthy! Perfect for those nostalgic for the summer months!

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