Salmon and sauerkraut
Photo by Tam West
Put salmon on the menu and up the omega 3s for winter.
|1 clove||Garlic, roughly chopped|
|2 small||Green chillies|
|1 Tbsp||Pickled ginger|
|1 small knob||Fresh ginger, peeled|
|2||Kaffir lime leaves|
|1 small handful||Fresh coriander|
|1 Tbsp||Gochujang, Korean chilli bean paste|
|1 splash||Olive oil|
|4||Boneless salmon fillets, 200g each, skin on|
|4 servings||Sauerkraut, warmed, we tossed ours with crispy bacon, a few capers and fresh coriander leaves|
- Roughly chop garlic, green chillies, pickled ginger, peeled ginger, kaffir lime leaves and a small handful of fresh coriander. Add gochujang (Korean chilli bean paste), mirin and olive oil and blitz all in a food processor. Pour over salmon fillets and leave to marinate for 1-3 hours.
- Grill or barbecue salmon (skin side down) until flesh is just firm to the touch. Serve on a bed of warmed sauerkraut (we tossed ours with crispy bacon, a few capers and fresh coriander leaves).