A few weeks ago I posted a recipe from my favourite cookbook The Monday Morning Cooking Club – Buba’s Eggplant.  A delicious eggplant and tomato bake topped with melted buffalo mozzarella!  It was a big hit on the blog and in many of your homes I’m sure!  You can check out the recipe here.

Another recipe that I have adapted from this cookbook is the simple yet delicious (and of course super healthy) Shallot, Ginger and Sesame Crusted Salmon.  I love this recipe because it takes less than 5 minutes to prepare and it cooks itself in the oven around 10 minutes yet is such an impressive and complex tasting dish.

Salmon, Ginger and Sesame Crusted Salmon

(serves 2)

What you will need

1/2 heaped tablespoon fresh ginger (grated)

1 clove garlic crushed (I use a teaspoon of organic minced garlic for this recipe)

A spash of sherry

1 tablespoon tamari

1 teaspoon sesame oil

1 tablespoon sesame seeds

1/2 bunch (6 stems) shallots finely sliced

Sea salt to taste (about 1/2 teaspoon)

2 salmon fillets

How to pull it together:

Mix the ginger and garlic in a bowl, add the sherry, tamari, sesami oil, sesame seeds, shallots and sea salt and stir to combine.

salmon-shallot-marinade

Place the salmon fillets on a baking tray lined with baking paper and spoon a thick layer of the marinade on top.  Bake in a 180 degree oven for about 10 minutes (depending how well you like your salmon cooked.

Enjoy XX

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