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Black garlic & soy salmon bowls
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The UK’s favourite oily fish is a great way of getting omega-3s into your diet. Here, tangy black garlic and soy sauce add heaps of umami flavour. You can also use fresh mackerel fillets – they will need a little less time under the grill.
120g quinoa, rinsed
100g frozen edamame beans
2 tbsp Chinese rice vinegar
1 tsp maple syrup
½ midi cucumber, sliced into rounds
5 cloves Cooks’ Ingredients Black Garlic
1 tbsp reduced salt soy sauce
1 tsp toasted sesame oil
2 x 130g Scottish salmon fllets, skin removed
¼ small red cabbage (about 250g), core discarded and fnely shredded
1 Bring a large pan of water to the boil, add the quinoa and simmer briskly for 8 minutes. Add the edamame beans and cook for another 4 minutes. Drain thoroughly, then spread out over a plate to cool.
2 Meanwhile, in a bowl, mix 1 tbsp rice vinegar with ½ tsp maple syrup and a pinch of salt. Toss in the sliced cucumber and set aside until ready to serve. Mash the black garlic cloves with the back of a fork until smooth, then put in a small bowl. Mix in the soy sauce, ½ tsp sesame oil and the remaining 1 tbsp vinegar and ½ tsp maple syrup to make a thick dressing. Preheat the grill to high.
3 Put the salmon fllets on a foil-lined baking tray. Spoon over a little of the dressing to coat, then place on a rack at the top of the oven and grill for 8 minutes, until cooked through and opaque. Meanwhile, mix 1 tbsp water into the remaining black garlic dressing to loosen it. Divide the quinoa and edamame beans between bowls or plates and spoon over the dressing. Toss the red cabbage with the remaining ½ tsp sesame oil, 1 tbsp of the cucumber pickling liquor and a pinch of salt, then arrange alongside. Drain the cucumber and add to the bowl. Flake the salmon into big chunks, arrange on top and serve straight away.
Typical values per serving:
2 of your 5 a day
This recipe was first published in December 2021.