Georgiana’s Blackened Salmon
A mothers’ joy when she cooks something that leaves the family almost allulating after the first bite is something I have grown to appreciate. I hope that by listing all these recipes my children will look back and have a ready guide for when they flee the nest. Georgiana loves salmon so much which makes this particular dish a firm favourite.
Most people especially children do not like the fishy smell and taste which is inevitable with most fish. Consequently, it encouraging anyone to have it understandably hard especially when their ability to pick up aromas is through the roof. My husband’s first experience of a fish dinner left him watching his mum choke on the bone, which left him traumatised and to this date he has an aversion to bony fish. My mother in law and I love fish, especially turbot, it is torture for him to watch us eat bony fish as it brings back that awful memory, which he just can not seem to shake.
Salmon is a wonderful way of introducing fish to children. It’s pinkish hue makes it appear inviting to the palate. It can be bland for those used to flavour so here is my ‘go to way’ of bringing the extra yum and getting you to this wonderful, brain and heart food.
Ingredients
500g salmon fillet
1 tbsp tomato paste
1/2 tsp of Sugar, (we prefer brown as it caramelises when it cooks)
Pinch of salt
Olive oil
2 tbsp balsamic vinegar
Method
Heat the oven to 200C/180 fan/ gas 6 and line a baking tray with baking paper.
Mix together the marinade; tomato paste, sugar, salt, olive oil and balsamic vinegar in a small bowl.
Place the salmon onto the baking tray, skin down. With a spoon, spread a thin layer of the marinade over the salmon, flesh side
Roast in the oven for 15 minutes, or for those who prefer their salmon more cooked and meatier tasting, (like Georgiana), 30 minutes
Grill for 5 minutes for the caramelisation to darken for; I advise to watch this process as can easily burn.
Tip
Best enjoyed with sticky jasmine rice, grated carrots and sliced cucumbers.
