Marinated Salmon Cubes: The easy part
These marinated salmon cubes are one of our favourite ways of eating fish at home at the moment. Soya sauce has always been popular, so we use it for all sorts of marinades: for chicken, for cod and also for salmon. We started to have these salmon cubes with stir fried noodles and veggies. Everybody loved them, especially the salmon cubes, they were always picked out first!
The marinade is made out of soya sauce, fresh ginger, sesame oil and a little bit of honey. This mix gives the salmon a great rich flavour and a tiny bit crispy on the outside but sill very soft and delicate on the inside.
The veggies on the other hand…
Because the salmon cubes were so popular I started making them more often and in other combinations. The latest is with these stir fried green vegetables. Both my husband and I absolutely love them. Unfortunately the kids are not convinced yet. I have made this geen stir fry a few times now and the kids aren’t very keen at all! Both cabbage and leek still seem really tricky for my kids. That is just the best excuse to be making these again and again though, that is for sure…
I won’t give up!
I really think they will start liking this dish because it doesn’t have any tricky tastes to it, there is nothing bitter, sour or spicy in it. It doesn’t even have cumin or coriander both tasting fairly strongly. It does have got honey, peanut butter and soya sauce in it, three tastes they all really love. So what else can they ask for?
The trick is to get them so far that they will taste it a few times, enough so they will realise this is their type of flavour. I hope, that is! Anyway, maybe your kids are leek and cabbage lovers already. If they are and they like peanut butter as well, they will absolute devour these.
The recipe for the vegetables is very much inspired by a recipe from Dale Pinnock‘s cookbook called The Medicinal Chef. A wonderful book full of healthy recipes and it has a lot of information about health benefits from different types of food.
If you like the marinated salmon, you might want to try my recipe for the marinated cod as well. That has proven to be popular with the kids as well!
Marinated salmon cubes
|Prep:||Cook:||Yield: 2 adults, 3 kids||Total:|
- For the marinade
- 6 tbsp soya sauce
- 2 tbsp water
- 1 tbsp runny honey
- about 1 cm of fresh ginger root cut into small pieces (or 1 tsp of ground ginger)
- 1 tbsp sesame oil
- The salmon
- 4 salmon fillets (500 gram more or less)
- The stir fried green vegetables
- 2 big leeks
- half a pointed cabbage
- 1 paksoi
- 1 green chili without the seeds
- 2 cloves of garlic
- 1 tbsp peanut butter
- 1 tsp honey
- 1 tsp soya sauce
- handful of unsalted peanuts (try peanuts in shell)
- 1 cup of brown rice
- Start with the marinade by mixing all the ingredients and stirring well.
- If you like you can skin the fillets before you cut it in cubes, but if you find that tricky, leave the skin on and take it off after the cubes are cooked, it is quick and easy then.
- Cut the salmon fillets in cubes, 1 supermarket size fillet can usually be cut into 4 pieces.
- Put the salmon cubes in the marinade for at least 30 minutes, longer for more flavour.
- Start boiling the rice now if you are using brown rice.
- Wash and cut the leeks, cabbage and paksoi.
- Cut the chili in very small pieces and remove the seeds if you don't want it to become spicy. The seeds are spicy, if you leave them out, it doesn't get spicy.
- Use a big stir fry pan or a pan with high sides and warm up some oil (olive, coconut, rapeseed,...)
- Start by briefly frying the garlic and the chili.
- Then add the leek and stir fry for a few minutes before you add the cabbage and the paksoi.
- Be careful not to overcook the vegetables. When they are still fairly crisp add the peanut butter and honey and stir well. Then turn off the heat. Add the soya sauce just before serving.
- Take another pan to fry the salmon cubes. If using a non-sticky pan, you don't need to add extra oil. They only need very brief cooking on either side on a medium heat.
- Remove the skin before serving if you haven't done so already.
from More Than Just Carrots