Ode to Nigella 30 – Salmon with ginger, soy and rice vinegar

Well, here we are. My thirty day nod to Nigella has come to an end. Granted it was a stupid idea in light of Project Boombalardy, but my goodness it’s been fun. I’ve come to realise that yes, the woman is partial to saturated fats and chocolate but she is so much more than that. Her dinner ideas and recipes are indeed quick, nutritious and varied. She loves a chook though, which is fine by me. My favourite discovery is the chocolate gingerbread hands down. It won by more than a clear majority. I dream about it. I daydream about it. But the chicken cacciatoro will come into high circulation in this house as will the sake beef (or lamb) and indeed, so will this.

Salmon* with ginger, soy and rice vinegar
Adapted from Nigella Lawson, How To Be a Domestic Goddess

  • 60ml soy sauce
  • 60ml rice vinegar
  • 3cm piece of ginger, grated
  • 1tblsp toasted sesame oil
  • 750g salmon, preferably organic and sliced as thinly as smoked salmon
  • 2-4 spring onions, finely sliced
  1. Mix the soy, vinegar, ginger and oil together
  2. Arrange the salmon any old how on a platter and drizzle over the dressing and scatter over the spring onions.

Now I didn’t really make this as such. I had some blue-eye cod fillets. So I marinated them in the dressing mix for about 10 minutes, then cooked the fish in a frypan for about 2-3 minutes on each side. Then I put them aside and covered with foil, poured the dressing/marinade into the pan and cooked for a few minutes for it to reduce down and then served w/ boiled rice, the fish and the reduced marinade poured over the top w/ the spring onions and some coriander scattered over the top. Magnificent.