We had set this dinner date in the diary many weeks before as Mark and Alex hadn’t seen each other in well over a year and you know what its like. If you don’t get it in the diary it simply doesn’t happen. However in the intervening weeks life had conspired to exhaust and deplete both the Charltons and the Waters. I would probably have cancelled if it weren’t for the fact that I am so aware these days of the preciousness of each day. I started down the usual road of planning this meal with great concentration and effort which is my usual thing, but it was distressing me. It was Mark who said “come on. These are old friends. Make something simple and easy. Its about being together and connecting” What a relief that was. I took on board what he said and glammed up a fish dish I more often make in St. Lucia with Mahi Mahi (Dorado). This meal is so simple that truly it could be a mid week effort.
Lay the salmon in a casserole dish that will fit it comfortably. Its best not to cut up the fish if you are feeding more than 4 or 5 as it stays more moist if left in one lump during cooking. Simply put all the ingredients in and give it a half hearted swooshle to sort of spread around the goodness.
Cover tightly with foil and place in a hot-ish oven neurontin generic brand (200ºC or 400ºF) for shorter than you think. My fillets and you can see their thickness, took 12 minutes. The worse thing is to over cook your fish. Always err on the side of caution. You can always give it another minute or two, but once its dried out….that’s it I’m afraid. Also, even if its slightly “sushi-ish” you can leave it on the side with the foil cover and it will continue cooking a little bit.
Sun Temple Healthy Dinner Recipes :
Salmon with ginger, chilli & capers
Serves 8
2 large salmon fillets (just over 1 kg or 2.2 lbs)
1 thumb ginger grated
1 red chilli finely chopped
juice of half a lemon
3 tbsp toasted sesame oil
2 tbsp nonpareil capers (the little ones)
salt and pepper
samphire for garnish
Samphire, for my West Indian Sun Templers, is a plant that grows in the coastal marches in the UK. It tastes vaguely like asparagus and retains some of its salty nature. I love it and sometimes serve it as a side vegetable on its own rather than just as a garnish. My father in law Ron remembers picking it as a child growing up in Norfolk.
The rest of the meal was baby new potatoes roasted with garlic and rock salt, minted peas and green beans tossed in a citrus vinaigrette. Pure and delicious. Simple and healthy. Click here for more healthy dinner recipes – cook and enjoy!
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