Shallot & ginger Salmon

For a slightly more Western-style dinner, pick some fresh salmon from the local fishmonger. With its succulent flesh and crispy skin (if you choose the fillet with skin on), you simply can't go wrong.. 

Ingredients:

2 pcs of fresh salmon fillet (with/out skin)

1 tbsp sake/ cooking wine

1 tbsp light soy sauce

1 tsp L&P (Worcestershire) sauce

a dash of black pepper

1 1/2 medium sized carrots, thickly julliened

1 bunch fresh asparagus, cut off the woody ends, cut into 3cm pcs

5 cm fresh ginger, thinly julliened

1/2 red onion, sliced or 4 shallots, sliced

2 1/2 tbsp butter

Garlic mash potato:

2 medium potatoes, boiled & skinned

1 tsp ready made fried garlic slices - crushed

salt & pepper to taste

1 tsp butter

1 tsp chopped parsley (optional)

1. Wash the salmon fillets, pat dry. Mix in sake & soy sauce to marinate the salmon with. Cover & refrigerate for 10 minutes.
2. Meanwhile, heat 1 tbsp of butter in the frying pan, add in the carrots, then halfway cooking it, the asparagus. Cover the pan for a few minutes until the veggies are slightly tender, but not overcooked. Set aside on a plate.
3. Use the same frying pan, add the remaining butter, red onion & ginger, stir until fragrant before adding the marinated salmon pieces in.
4. Cover the pan for a few minutes before turning the salmon over to seal the juices in, add a dash of black pepper once turned. (usually it only takes about 5-7 minutes to cook the salmon depending on the size & thickness of the flesh)
5. Add a little water to the remaining salmon juices, reserve as extra sauce to serve
6. Mash the boiled potatoes, then mix in the remaining ingredients. 
7. Serve the prepared veggies, salmon fillet, topped with the mashed potatoes. Drizzle with the extra sauce.