Give baked salmon an Asian twist with this spicy coriander based sauce.
I feel like I have been missing from my little blog for a very long time. I am so happy to be able to be back blogging today!
Since the last post I am proud to report that I have successfully run my very first marathon at the Berlin Marathon. I am so blessed that everything went well and I had so much fun. It was definitely one of the happiest days of my life. Just pure unbridled joy – it’s difficult to describe. I guess mostly it really is just conquering all my little demons and proving to myself that I could do it. I am now looking ahead to my next Marathon in London in April 2015.
In a nutshell, life has been a little helter skelter. Now, it seems that my return to normalcy might get shaken up some more because right after we got home after being away for a month in Malaysia – guess what – we are moving from Newcastle to the Midlands. The house hunt is already underway and I just hope that all the relevant timelines we have to juggle will just work out. I am hopeful!
With all this going on, I just feel happy that this little blog if offering some kind of creative outlet for me to de-stress and just do something that I enjoy doing. Since I have been deviating from the main topic, that is, food, let’s get right back on track!
Today I am sharing a recipe for baked salmon. This salmon dish was really a happy accident. I had a really nice, big fillet of salmon and I knew I wanted to bake it. To give it a little spicy kick, I made my own Asian style spicy paste by blending up a combination of ingredients and flavours that would work together here. For this, I used coriander, chilli, garlic and ginger. After blending, baste your salmon with the paste, wrap in foil and bake it in the oven for 20 minutes. There is hardly any prep time involved nor need you toil over the stove for long extended periods. Let your blender and oven do all the tough work for you!