Today, I walked into my hallway and smelled gas. A very nice man was sent along by British Gas to tell me that the boiler is very dead in a dangerous kind of way, and to switch the gas off until we get a replacement mid next week at the most. Fun times. I am now heating the flat using the tumble dryer and a portable heater. Today of course would also be the day I planned a meal that entirely relies on the stove. Did you know that attempting to cook a marinade over a vanilla scented candle from Asda really doesn’t work that well? On the upside, today I relearned various things about fire that I knew when I was in school but forgot since, such as that putting a pan down on top of a lit candle will make the candle go out.
Since all I have to cook with is now an oven and a vanilla scented candle, in sum this is not really the way I had intended to cook any of this food. But actually, I think that the salmon and vegetables are the better for it. The irony of my blog’s title is not lost on me, however.
4 fillets of salmon
3 tsp brown sugar
1 tsp rice wine vinegar
4 tbsp dark soy sauce
2 tbsp sesame oil
1 clove garlic, crushed
1 square inch ginger, grated
200g tenderstem broccoli
200g fine beans
Takes 5 minutes to make the marinade, 20+ minutes to marinate, and 15-20 minutes to bake
I serve this with noodles or rice. Because I have no stove, the only thing I could cook was bean vermicelli noodles. I’m not wild about them, but used them because all you do is add hot water. I suggest egg noodles or rice with this dish, though. I’ll prompt you when to prepare your carb of choice and how I would serve it for maximum flavour.
Stage one: Put the sugar, vinegar, soy sauce, oil, garlic and ginger in a small pan. Cook over a low heat until the sugar is dissolved and the garlic and ginger are fragrant. This should only take a minute or so, unless you’re cooking by candle, in which case it takes somewhat longer. Meanwhile, put the salmon in a bowl face-down. When the marinade is done, pour it over the salmon. Cover and put it in the fridge. I did this around lunch time, which meant I left it in the fridge for 6 hours or so. You don’t need to wait that long, maybe 20 minutes, but the longer the better.
Stage two, some time later: Preheat the oven to 190C/fan170C. In a roasting pan, place the fine beans and the broccoli and then gently lay the salmon on top. Admire the lovely red/orange colour that well-marinated salmon goes. Drizzle the remaining teriyaki sauce over everything. Pop in the oven for 15-20 minutes until the salmon flakes easily.
Stage three: Meanwhile, prepare your carb of choice. See how nicely that timing works out? I made noodles.
Stage four: OK, serving up. Take the salmon out of the pan and put it on your plate. Put your noodles/rice/other carb into the pan and give everything a mix around. This will soak up that lovely leftover sauce. Eat!