Grilled salmon with vegetables

What you need
(for two)

Two pieces of salmon steaks (about 200gm each)Salmon slice
For the marinade
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon sesame oil
2 cloves garlic, well crushed
¼ teaspoon chilli flakes (optional)
10gm ginger, well crushed

Choose a good mix of vegetables to either use fresh, or to steam or stir fry. If you’re stir-frying, use a little of the marinade later to flavour the vegetables as you cook them.
At various times I have used a combinations of vegetables that included mushrooms, pak choi cabbage, carrots, leeks, sweet peas, soya beans, and even broccoli and cauliflower.

Heat your pan. A griddle pan with a ribbed surface means you can give your fish a nice criss-cross pattern if you want.

While the pan is heating, try to get as much of the liquid off your pieces of fish … use a knife to scrape off the liquid from the skin side.
When the pan is hot, place one of the pieces of fish on it and turn over after just under a minute. Do the same with the other piece.
Cook for about three minutes, turn over and cook the skin side again for about three minutes.

Serve with the vegetables (and/or with rice if you wish)

The salmon here goes with some grilled halloumi cheese and fresh and lightly cooked vegetables

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