I’m afraid after this post, seafood lovers wanting to visit Australia may seriously reconsider.
I honestly find it ironic how many non Australian citizens proclaim how they want to come to Australia because of the seafood. Sure, our seafood is fresh and delicious but if you want to visit Australia primarily to eat seafood, you’d better-
a) Be a Kardashian
b) Be a Kardashian
c) Be a Kardashian
Just kidding. They don’t eat salmon. They have their slim fast cookies- or whatever new product Kris Jenner has them selling themselves over.
Growing up, salmon was without a doubt a ‘treat food’. I still remember the days where I’d actually look forward to the rare dinners where mum surprise us with a meal centred around salmon. Key word- RARE. The price of salmon here in Australia would make truffles and caviar seem like standard fare. I wish I was joking. It’s not just the fresh salmon which is elevated in price- even the tinned variety doubles or sometimes triples the price of A grade tuna.
These days, long time blog followers know my budget most definitely does NOT allow for salmon to be eaten very often- heck, unless it’s on special, I may be fortunate to have it once or twice a month. That’s alright though- I have the tinned variety to get my omega 3’s- tuna, sardines and salmon.
This recipe, while simple in preparation and cooking- is so flavourful with just the ability to adjust the spice factor based on taste. The addition of ginger adds the Asian flare which doesn’t detract from the fish itself- I mean, if you’re shelling out big dollars for it, you’d want to taste the damn fish.
Easy Spicy Ginger Salmon
- 4 portions of salmon, skin removed (around 120-150 grams)
- 1 T sesame oil
- 2 T mild chilli sauce (I used Sambal Oelek)
- 1 T soy sauce or alternative
- 1 tsp fresh ginger. minced
- 1 tsp garlic, minced
- 1 tsp garlic salt
- 1 tsp+ red pepper flakes (optional)
- Cooking spray
- Preheat the oven to 180 degrees Celsius. Line a baking tray with aluminium foil and spray generously with cooking spray.
- In a small bowl, combine the sesame oil, chilli sauce, soy sauce, ginger and garlic. Mix until well combined.
- Coat each salmon filet individually in the marinade and set on the baking tray.
- Cover the top with the tin foil and allow fish to cook in the oven for 10-15 minutes, depending on oven time. Once salmon is just cooked, remove from oven and allow to sit in aluminium foil for another 2-3 minutes. Serve immediately.
- Avoid using chilli sauces with added sugars like sriracha- it really detracts away from the flavour of the fish. This salmon recipe is so flavourful, it’s best to eat with plain steamed rice or atop a simple salad with potatoes.
Hope to see you guys this Sunday for Spill it, Sundays– Travel recap style!
What is your favourite kind of fish?
Is salmon ridiculously expensive in your city?
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