Salmon Teriyaki with Ginger

I’m back! Been off the blogging radar for about a month as I had a procedure on my foot. I was bandaged up for a couple of weeks and found standing up for a long time difficult. I’m back to normal now, thankfully. I took some extra time off work so that I didn’t damage anything. I’ve not really had much to blog about as I’ve not baked and all our meals have either been stuff I’ve made before or Mr SmartCookieSam has cooked it.

Today was my first day back at work. I was really happy and excited to be back in one of my favourite schools and although it was a morning booking, it was a lovely step back in! The rest of the week is going to be extremely busy and I tell you I’ll be glad when it’s Friday night.

While I was at home convalescing I ordered Mary Berry’s latest book Quick Cooking from Amazon. I don’t need any more recipe books but sorry, it’s the Bezza and her books always have such delicious recipes. So, I decided that for the rest of this month, I will use the Quick Cooking book to inspire me.

Mr SmartCookieSam had done the food shopping on Saturday morning as I had gone away overnight with friends. He had bought a pack of two salmon fillets and two hake ones. I’m not that keen on hake but the men in the house love it so I had salmon. I chose to make a teriyaki marinade and make the salmon and ginger teriyaki recipe in Quick Cooking. Unfortunately, it didn’t turn out exactly as the recipe planned as I did not have lime juice or fresh chillies. I just added a pinch of dried chilli flakes to the marinade instead.

The marinade consisted of soy sauce, finely chopped garlic, finely chopped stem ginger, a spoonful of ginger syrup from the stem ginger jar, some dried chilli flakes and a squeeze of lemon juice (no lime). As it was a last minute decision to make the salmon and hake, there was no time to marinade the fish in the sauce.

Instead, I put the salmon in one dish and the hake in the other. The marinade was poured on top and then the dishes were covered in foil. They both baked for about 15 minutes in the oven at about 180oC.

To serve, we had buttered new potatoes and stem broccoli. Mary’s suggestion was to have rice with it but I had a load of potatoes to use up and we will be having curry later in the week. I thought the salmon was delicious and I definitely will eat this again. As the book suggests, it definitely was Quick Cooking as the recipe took under half an hour from start to finish.

Have a great night!

Love Sam xx

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