What's for Supper?

A while back I had the idea of using the Journal to jot down recipes for some of the things I cook as I have a tendency to adapt them rather than slavishly follow cook book instructions*. One such example is a Pea & Ham soup recipe that is a family favourite but that one will have to wait until I have a couple of Gammon Hocks...

... Today 30% asked me to marinate a fillet of Salmon. I'm not a huge fan of the farmed, pink fish but there are occasions when it is sold at a price that is just to good to be true. The aforementioned fillet was taken from a whole fish reduced to a ridiculously low price. It was brought home and filleted and frozen.

A few years back after eating yet another bland chunk of farmed Salmon I finally decided to get creative and this is what I came up with ...

• grind a level teaspoon of black peppercorns in a mortar
• add a couple of dried red chillies and grind them too
• next add a level teaspoon of salt, 4 crushed cloves of garlic, a handful of roughly chopped fresh rosemary and grind to release the flavours
• finally add a good glug of Worcester Sauce and 2 tablespoons of olive oil and mix well
• place the Salmon skin side down in an oven proof container and brush liberally with the marinade
• now cover with cling film and leave in the fridge for a minimum of 6 hours
• finally pan fry  or bake - whichever you prefer

It works really well and gives the fish a much needed boost. We usually serve it with fresh green vegetables and new potatoes for an easy weekday supper. The other great thing about this recipe is that it can be varied depending on what you have in the store cupboard/herb garden. The chillies can be replaced with Sun Dried tomatoes to give it a more Mediterranean feel.

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* I then have a tendency to forget what I have done - hence the idea of jotting them down here as an aide mémoire