Salmon al la Good Cooking

Imagination is more important than knowledge-people say. You know what-they are right. Never been good with Asian food,but today decided to try and master a new recipe. Don’t know why but every time I am thinking about Asian food I am thinking about fish.My good colleague Ana Kamenskaja didn’t help as well eating in front of my eyes salmon all week- you know what sometimes offers in the supermarket do force people to eat healthy for a long time….

Ingredients:

• 2 Large Salmon Fillets
• 200ml Soya Sauce
• 1 teaspoon minced garlic
• 1 teaspoon Lemon Grass
• 100 ml Balsamic Vinegar

For the Cucumber Yogurt Dip (some may call it taziki )

1. 500g Natural Yogurt
2. 1 punnet Cherry Tomatoes
3. 1 teaspoon chopped Parsley
4. 1 teaspoon Lemon Grass
5. 1 teaspoon minced garlic
6. half cucumber
7. 2  Spring Onions

Method:

Looking at all those ingredients you may think- its gonna be difficult and long – and again I am going to disappoint you : it only takes 15 min to marinate the salmon  and prepare the yogurt dip…. so lets get started.

Yogurt Dip:

Cut the cherry tomatoes in half. Remove the cucumber seeds and chop. Slice the spring onions, chop garlic and parsley. Combine the yoghurt, cucumber and all other ingredients. Add a dash of olive oil and sprinkle with paprika. Season to taste. Now leave in the fridge for  an hour.

Salmon:

In a small bowl, stir together Soya Sauce, balsamic vinegar, chopped garlic and Lemon Grass.Pour over salmon and marinate for 1 hour in the refrigerator.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish.

Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down,and spoon the yogurt dip next to it. Decorate with half lemon and Voilà– you’ve got the lightest, healthiest, tastiest and so many other “est” summer dish.  Open a bottle of Sauvignon Blanc and enjoy.