For the past two weeks we’ve been sniveling, sneezing, moping and so forth. And thats just those who haven’t had the flu jab. Those who have had the flu jab complain of feeling really unwell which makes me wonder what the point of it is. Anyway this dish is designed to imbibe the senses with health and well-being and banish unpleasantness and illness until, oh I don’t know, Christmas Day, probably.
- Two tail-end fillets (checked for horrible pin bones!)
- A bunch of fresh dill
- English mustard
- Olive oil
- Clove of garlic, chopped
- Small piece of ginger, grated
- Glass of white wine
- Brown sugar
- Soy sauce
- New potatoes
- Carrots (cut into batons)
First off get some foil and line a baking tray. Drizzle some olive oil onto the foil and then place the salmon in the tray. Combine the wine, sugar, honey and soy sauce in a bowl and pour over the salmon. Spread the salmon with the garlic and ginger.
Chop up the dill in a bowl and sprinkle over the salmon:
Add some wine and dot with butter (I mean you might as well, any pretence of being healthy went out the window as soon as I started sloshing wine, honey, soy sauce and all the other things in)
Let that lot marinade while you get the sides ready. Get another tray with foil and coat your potatoes in oil. Pop them in the oven for about 30 mins. With 15 mins to go add the fish, having covered with foil. Take the foil off with about five mins to go to let the top brown a bit. There is nothing worse than dried out fish so don’t let it stay in too long!
Serve with carrots and broccoli. You may want to add additional buttery bits to liven the veg up.
If you like drizzle some of the saucy juices over the top for a bit more kick:
Mmm this is gagging for a glass of vino isn’t it?