Only the other day I was asked what my signature dish was. I am always dumbfounded by this question as I tend to create food of the minute depending on ingredients available and the occasion. Ah you might say that slightly contradicts my often table bashing comments about planning and kitchen management. There is always a plan in the air and the store cupboard and fridge stocked with temptations for diversion. So there will be a key ingredient like fish or meat with a temptation of what to do with it. Occasionally there is a plan and sometimes creation develops according to weather, time available and my mood. I might be inspired by something I have seen on TV or in a magazine. With eyes open and sensitive to any stimulation that might spark a flavour, colour or aroma.

A confession occurs to not being a great fan of Salmon. That being said there is always a time that it does fit the bill for fare of the day. Cooking it perfectly often alludes many when it is overcooked – dry, pale and hard to consume. Cooked till just the right moment is art to be acquired where flavour and succulence is maintained. So practice and get it right.



Asian Salmon

2 ¼lbs half side fillet

8fl oz soy sauce

2 fl oz rice vinegar

2 fl oz freshly squeezed lemon juice (2 lemons)

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon toasted (dark) sesame oil

1½ teaspoons chilli paste

4ozs sliced Spring Onions

2 tablespoons finely chopped garlic (8 large cloves)

2 tablespoons finely chopped fresh ginger

12 ozs Panko (Japanese bread crumbs)



Line an 8 by 12-inch baking pan with aluminium foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chilli paste, spring onions, garlic and ginger.

Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the Panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the Panko. Be sure to soak the Panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Preheat the oven to 200C . Roast the salmon for 18 to 20 minutes

Remove from the oven, wrap tightly with aluminium foil, and allow to rest for 15 minutes.

Serve hot or at room temperature.