It’s ages since my last post. Sorry folks! The spring is always such a busy season. It is Palm Sunday today and Easter is just around the corner.
We have already cooked asparagus and made salad with avocados and smoked salmon. Today called for another lighter meal and I went for salmon. The ginger and lemon give a lovely fragrance to the fish and the basil to the vegetables.
Both the recipes are for two.
Lemon and Ginger covered Salmon
400 g salmon filled
1 inch piece of ginger, peeled and chopped
1 lemon, washed and sliced
1 tbsp soy sauce
1 Pre-heat the oven to 175 C. Place the salmon filled in a greased oven-proof form.
2 Sprinkle on the chopped ginger and soy sauce. Cover with lemon slices.
3 Cook in oven for approximately 30 minutes.
Basil Carrots and Broccoli
200 g broccoli
4 small carrots
handful of basil, olive oil, salt
1 Rinse the broccoli and cut into smallish pieces. Wash the carrots and peel them if needed. Cut into oblong pieces, not quite as thin as julienne.
2 Let the cooking water come to boil, add salt and the carrots. Cook for five minutes.
3 Add the broccoli and cook for about 10 minutes.
4 Pour out the water. Add the basil and olive oil. Serve instantly with the ginger salmon.instantly with the ginger salmon.
Try zucchini with sardines and garlic for starters in another post.