Wild Salmon fillet, portion to 140gm each, skin on would be the best choice.
- ½ cup Grape seed oil or any neutral flavored oil
- 2 clove Garlic, chopped
- 1 inch or 50 gm Ginger, crushed
- Salt and crushed black pepper to taste
- Mix all the ingredients in a bowl except the salt and pepper; pour over the salmon fillet, let it rest for at least 4 hours in a chiller making sure that you cover it with cling wrap.
- Pre heat a non stick pan on a medium high heat; just before you cook the salmon, season it with the salt and black pepper.
- Drizzle the pan with the oil that the salmon was marinated in from the bottom of the bowl, and then pan fry to your desired doneness.
Fried Noodles with peanut sauce:
- 1 packet of fresh yellow noodles
- 1 Cake tofu or bean curd – fried then cut into cubes
- 3 cloves Garlic, chopped
- 3 tbsp Light soya sauce
- 2 tbsp Tomato ketchup
- 1 tsp Peanut butter
- 1 tbsp Thai Fish Sauce
- 1 egg Beaten
- 2 tbsp Chili paste-or sambal paste
- 1 tbsp Peanuts, crushed
- Oil for cooking, (you can use same oil as salmon marinate)
- Tomato cubes, choy sum or any other vegetables you desire
- Salt and white pepper to taste
- Pour the oil in a pre heated sauté non stick pan or wok. Then add the garlic, sauté it lightly, then add the yellow noodles, stir it well.
- Then add in all the sauce, if the noodles are too thick you may add in a bit of chicken stock or water.
- Stir in the beaten egg, mix well and just before you serve them, add all the vegetables.
- Turn off the heat, sprinkle the crushed peanut on top and serve.
Pour the noodles on your choice of plate and then place the salmon on top of and garnish with a slice of lemon and a sprig of flat parsley.
Chef Kasdi has designed a great and easy dish here for you to make at home that is both western and Asian in style and taste. This guy is really on a roll when it comes to creating new and great ideas. Well done chef!!