Feel good food: Roasted salmon glazed with soya and spicy potatoes
Everyone knows that fish are good for you, especially “fatty” fish like salmon. Full of omega-3 fatty acids, which play essential roles in brain and heart health, salmon is also rich in B vitamins and is a relatively inexpensive source of lean protein.
But maybe its best attribute is that it can be prepared in so many different ways, with different spices, sauces, and toppings.
You can also feel relatively good while eating it. Seafood Watch lists nine types of farmed or wild salmon as the “best” choice and 46 others as a “good alternative,” meaning it is caught or raised with minimal environmental and social impact.
This recipe should appeal to even the non-fish eaters in your family, thanks to a sweet and spicy marinade made with soy sauce, brown sugar and lots of minced ginger and garlic. There is also a bit of spice from the finely chopped hot peppers.
You’ll know the fish is done when it crumbles easily with a fork and looks translucent. A quick run under the grill will add a bit of crispness to the edges, but the fish will still be moist inside.
It is served with roasted potatoes sprinkled with hot Indian spices and covered with lemon slices. There will be no leftovers.
Soy Glazed Roast Salmon with Spicy Potatoes
Adapted from “The Curry Guy” by Dan Toombs, for 4
1 tablespoon grated lime zest
Juice of 1 lime
3 tablespoons finely chopped cilantro
3 garlic cloves, chopped
1 fresh ginger bud, peeled and finely chopped
1 tablespoon finely chopped hot red pepper
1 teaspoon coarsely ground black pepper
5 tablespoons of light soy sauce
4 tbsp dark brown sugar
4 tablespoons of water
4 tablespoons of vegetable oil
1 1/2 pounds boneless, skinless salmon fillet
1 pound Yukon Gold potatoes, cut into chunks
1 tablespoon of olive oil
1 teaspoon ground cumin
1 teaspoon of garam massala
1 teaspoon of kosher salt
1 lemon, thinly sliced
Place all the marinade ingredients, except the salmon, in a large bowl and whisk together. Place the salmon fillets in the bowl and let them soak in the juice for 20 minutes. While the salmon marinates, prepare the potatoes.
Preheat the oven to 425 degrees.
Combine the potatoes, olive oil, cumin, garam masala and salt in a large bowl. Spread out on a baking dish, place lemon slices on top and bake until tender and crisp, 25 to 30 minutes.
About 10 minutes before the potatoes are cooked, remove the salmon fillets from the marinade and place them on a baking sheet.
Place the salmon in the oven and roast for 15 minutes, or until the salmon flakes easily and is completely opaque. Remove the potatoes to a plate and put the oven on the grill. Grill salmon for 2-3 minutes, or until edges are lightly charred.
Serve hot, accompanied by roasted potatoes and a green salad.