This is one of my favourite ways of cooking salmon. It seems a natural pairing with ginger, and this bright, punchy marinade also works great with trout, which is also a more affordable option. This dish is incredibly quick to make. The fish can be marinated the night before, meaning the whole dinner can be on the table in 15 minutes; making it a great recipe to have up your sleeve for the rush of midweek.
I regularly buy more greens than I need. So, often there are bags of green leaves lurking at the back of the fridge making me feel guilty. Almost every green edible leaf, from dandelion to spinach, can be wilted down and cooked, like this week’s recipe.
I’ve mixed spinach and rocket leaves and serve the leeks under the fish, but sometimes I mix them all together and that’s delicious too. The leek is a sociable vegetable that goes very well with lamb, beef, fish and poultry. The best way to serve leek is to cook it simply and only use a little butter and seasoning. Young fresh leeks are packed full of sweet allium flavour and taste delicious alongside the salmon.
Lilly’s Kitchen Tips:
Wash, dry and freeze any leftover green leaves such as rocket or spinach. They can all be added to soups and stir fries or wilted down as a side dish.
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When a recipe calls for the juice of a lime or lemon, wash it well first to remove any wax, then grate it finely. Store the zest in a little jar in the freezer for adding to marinades and baking.
Use the back of a teaspoon to remove the skin from ginger.
