Yesterday evening, I invented this lovely healthy lighter fish dinner. I also used 2 veggies from my garden in a lovely raw crunchy marinated side salad! :)
Yesterday, I pulled a giant red cabbage from under the net! The red cabbage itself was hard & a real beauty! I had to take off the long hard stem, roots & many giant red cabbage leaves before I could get it into my bike basket to take it home. The cabbage head itself was 1982 grams,..really! After, I pulled away the 2-3 outer leaves, this bright sharp pinkish-purple color came through! Just look for yourself. I also used the outer leaves, but not the big stalks, of course! I had 1542 grams of shredded red cabbage! Waw, hey? The rest, I froze shredded for later use in Fall or in Wintertime! ;) We are ever so proud! ;)
Great, hey? Who would have guessed, red cabbage in Full Summer? Ha, not me!
I also used fresh spring onions from my garden. So, I also marinated the salmon. Let’s see how I made it all! :)
Recipe: For 2 persons
Ingredients:
For the marinated fish:
1 big piece of salmon fillet, about 300 gr, cleaned, pad dry on kitchen paper, cut into 2 equal sized portions
1 teaspoon of peeled finely grated ginger
2 tablespoons of maple syrup
black pepper
Maldon sea salt
to oil your oven dish: a fruity extra virgin olive oil
For the marinated side salad:
160 gr red cabbage, shredded into strips with a sharp knife, not too big though
2 large carrots, peeled, each carrot peeled into strips, like photo above
2 spring onions, cleaned, cut up into fine rings (white & green parts)
1 +1/2 tablespoon of fresh lemon juice
5-6 grins of black pepper
1/8 to 1/4 teaspoon of Maldon sea salt
4 tablespoons of a fruity extra virgin olive oil
1 teaspoon of peeled finely grated ginger
For the sweet potato mash:
4 sweet potatoes, peeled & cut up into chunks
Herbamare salt
unsweetened soy milk
a knob of vegan butter
black pepper
sea salt
Method:
1. Cook your sweet potato chunks in boiling water where you added a bit of herbamare to taste. Drain well & steam of the excess of water. Add 2 splashes of unsweetened soy milk & a knob of vegan butter. Mash well. Season with some sea salt & black pepper to taste. Keep warm.
2. In the meantime, marinate your side salad. Place the 3 veggies all together in a bowl & ad olive oil, lemon juice, grated ginger, some sea salt & grins of black pepper. Mix well with a spoon & taste. You must taste the lemon juice & the ginger too! Marinate for about 15 minutes, tossing often.
3. Now, marinate the fish too. Take a fitted oven dish & smear in with that fruity evoo. You don’t have to do this if your oven dish is non-stick! Place your fish fillets in it. Cut a few slices into the top of your fish. Put the grated ginger pieces into these pockets, all over the fish. Season with black pepper & some sea salt. Pour your maple syrup all over the top. Let the fish marinate for 15 minutes. Now, preheat your oven for 10 minutes on 180°C ( 350 F).
4. Place your fish dish into the hot oven & bake for about 14 minutes, depending on the thickness of your fish. When you open the oven door, your house will smell amazing! Enjoy your lovely healthy fish dinner, & plate up like photo up above! Yum Yum Yummy! :)
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Sophies Foodie Files
Filed under: Dairy - Free, Egg - Free, Fish, Gluten - Free
