Monday, 27 August 2012

Batch cooking for Baby: Asian Salmon

I discovered Pinterest a few months ago. You can see my boards here. One of the first collections of recipes I found was a link to freezable dinners at What's Cookin, Chicago? This is a really good collection of recipe links which can be organised in advance and put in the freezer for when you need them.

One of the recipes I tried was Asian Salmon. You put the salmon fillets in a Ziploc bag, add the marinade ingredients, and then freeze it. When you're ready to eat it, you defrost it in the fridge, thereby marinading the salmon, and bake in the oven. Easy, but most importantly, delicious. I rarely make recipes where you have to marinade things, because I don't have the time, and I'm not organised enough to sort it out in the morning. 

Of course, you don't have to make this just for the freezer. You can let it sit in the marinade for 20 minutes or so before cooking straight away. You can also make this with frozen salmon, just don't let the salmon defrost before you put it back in the freezer in its marinade.

Asian Salmonrecipe adapted from What's Cookin', Chicago.
2 salmon fillets, skinless and deboned1/2 tablespoon Dijon mustard2 tablespoons soy sauce3 tablespoons olive oil1 clove garlic, crushed

Put the salmon fillet into a Ziploc bag. Add the mustard, soy sauce, olive oil, and garlic. Mix it up a bit, but don't worry too much. Place the bag in the freezer, clearly labelled and dated.
To cook:
Place defrosted marinated fish on parchment lined baking sheet, and bake in the preheated oven for 10-15 minutes, or longer depending on thickness. Remove from oven and allow to rest for 2-5 minutes. before serving. Serve with rice and steamed vegetables.