We are in the process of working our way through some of the old recipes on this site that need a bit of love and attention picture wise. THIS IS SO GOOD! We all loved it. Huon Salmon sent me salmon literally the day this was on our list. Timing could not have been better. Thanks guys! And...I am making it again straight away, it is one of those crave worthy dishes. Easy in the extreme, and so delicious...add a light salad, without dressing as the marinade is plenty flavour enough. Light lunch? Something romantic for two? I think so. Without the fuss. Very Keeping it Simple really!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 50 Grams Tamari
- 30 Grams lime juice
- 20 Grams sesame oil
- Black Pepper freshly ground
- 20 Grams Fresh Ginger
- 30 Grams Coconut Sugar
- 2 Salmon fillets, skin on
- 1 Bunch asparagus
- 1 Fresh Fennel bulb, sliced thinly
- A few sesame seeds to garnish
Place all ingredients except salmon fillets, greens and sesame seeds into Thermomix bowl and blend 10 sec/speed 10.
Marinate salmon in dressing in a flat dish for about an hour.
Preheat oven to 180℃. Line a tray with baking paper.
Place the fillets onto the lined tray and bake 12 minutes, then increase the temperature to 200 on a grill setting and bake 3 minutes or until skin is crispy and fish is just translucent, but cooked through.
Pour remaining marinade in a saucepan, bring to a boil and reduce.
Toss asparagus and fennel in a hot wok or frying pan on a high heat until just cooked.
Serve salmon on top of sauteed greens and drizzle with the reduced marinade. Garnish with a few sesame seeds to taste.
This recipe can be increased easily to accomodate more than 2 servings.