Friday, 21 August 2015

Dairy free grown ups: Asian Sticky salmon

If you are still breastfeeding, you know what a chore it can be to stay dairy free. Gone are all the lovely milky coffees, delicious cheeses and chocolatey desserts, but I think that this recipe more than makes up for it. It can be made as a midweek dinner if you plan ahead, or if you have a good local fishmonger, get a larger piece of salmon as a show stopping alternative Sunday roast. 

No reason baby couldn't have this too, as long as they weren't allergic to soy. 

1 salmon fillet per person or one whole side salmon to feed a crowd!
To marinade:
4 tbsp Hoisin Sauce
2 tbsp soy sauce
2 tbsp honey
2 tbsp rice wine vinegar
2 star anise
2 tsp Thai fish sauce (or pinch of fish paste)
3 garlic cloves

To serve: Sesame seeds (optional), mange tout, green beans and baby corn, soy sauce (optional) Rice. Red chillies (optional), lime wedges (optional) 

Mix the marinade ingredients together, pour over the salmon and leave for as long as possible to marinate, preferably overnight. 
When ready to cook, heat the oven to 22oC and place the salmon in a roasting tin. Save the marinading sauce. 
Get a saucepan of boiling water for the rice and cook for 10-12 minutes. 
Cook in the oven for 15-20mins. 
Meanwhile, transfer the marinade to a pan and simmer until it thickens. 
Pour the marinade over the salmon for the last 5 minutes of cooking to allow it to glaze. 
Wash the vegetables and place in a frying pan or wok for 3-6minutes until stir fried. Add a splash of soy sauce to the vegetables. 
When all is cooked, sprinkle some sesame seeds over the dish and serve with roughly chopped red chilli and lime wedges on the side. 

See more of my dairy free recipes. 

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