As the originator of Salmon Day (at least two other CKers have mentioned it so it's officially A Thing now) the focus of tonight's dinner was a bit of a no-brainer.
The rest of it, not so much. Sick of pasta; potatoes and veg were component parts of last night's BBQ; and if I even *mentioned* lentils I think I might quite possibly have been lynched.
Stir fry it is, then. Which means I have an excuse to make my favourite, tried and tested in the Time Before, sauce: Satay-ish.
This was shared with me a few years ago by my sister, who as a vegan gets sick to the t*ts of falafel, houmous and tomato pasta so was v pleased to discover this.
There were, once upon a time, proper quantities but I forgot those ages ago, so it's essentially combine these four things in the quantities that appeal to you:
I like it more lemon-y than honey-y; your mileage may vary but what you end up with is something along the lines of satay, and it's excellent in stir fries, as a coating for baked chicken, roasted with cauliflower...
Pro tip - bung the peanut butter in the microwave for a few seconds to soften it up before you try to start mixing; it's a sod to stir otherwise.
The salmon baked in the oven while I stir fried the veg (kale, carrot ribbons, mange tout and the Inevitable Broccoli) and added the sauce. Carbs were courtesy of the raw red rice I Prudently Stocked Up On while everyone else was panic buying. I forgot to snip up the coriander I'd planned as a garnish; I'm sure it would have been nice though.
The fish was a bit of a disappointment, TBH (dull, possibly because frozen fillets were all they had in when I went shopping) but everything disappeared so calling it a win.
And we started planning our Elsewhere Kitchen challenge while we ate. Thanks Melinda - and further updates as events warrant...
The rest of it, not so much. Sick of pasta; potatoes and veg were component parts of last night's BBQ; and if I even *mentioned* lentils I think I might quite possibly have been lynched.
Stir fry it is, then. Which means I have an excuse to make my favourite, tried and tested in the Time Before, sauce: Satay-ish.
This was shared with me a few years ago by my sister, who as a vegan gets sick to the t*ts of falafel, houmous and tomato pasta so was v pleased to discover this.
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| Satay-ish Salmon Monday |
- Peanut butter (organic, basic, crunchy, smooth, whatever you fancy)
- Honey
- Lemon juice
- Soy sauce.
I like it more lemon-y than honey-y; your mileage may vary but what you end up with is something along the lines of satay, and it's excellent in stir fries, as a coating for baked chicken, roasted with cauliflower...
Pro tip - bung the peanut butter in the microwave for a few seconds to soften it up before you try to start mixing; it's a sod to stir otherwise.
The salmon baked in the oven while I stir fried the veg (kale, carrot ribbons, mange tout and the Inevitable Broccoli) and added the sauce. Carbs were courtesy of the raw red rice I Prudently Stocked Up On while everyone else was panic buying. I forgot to snip up the coriander I'd planned as a garnish; I'm sure it would have been nice though.
The fish was a bit of a disappointment, TBH (dull, possibly because frozen fillets were all they had in when I went shopping) but everything disappeared so calling it a win.
And we started planning our Elsewhere Kitchen challenge while we ate. Thanks Melinda - and further updates as events warrant...
I can't believe how you've sucked people into your fell plan, woman. It's going to be wall to wall salmon round here now.
ReplyDeleteBut otoh I've been trying to find the email where you mentioned this sauce, so you are forgiven. It still sounds excellent.
Sez the person who now has me obsessively googling for chervil seeds. Which is not a sentence I ever anticipated typing.
Delete