The Captain on the boat I’m on came into the galley the other day and said I needed to rename my blog ‘Masa Yummy’ because basically while I’m here I’m documenting all the delicious food I’m cooking for the owner and the crew.
Our season is in full swing now and we even had some very special guests on board last week that I couldn’t possibly tell you about (yet!) but who were super exciting to cook for because one of them was FAMOUS!
I can however tell you what they ate….
Brown Sugar Salmon
A large fillet of salmon
Dressing: 100ml soy sauce, 100ml water, 25ml sesame oil, 25ml olive (or rapeseed) oil, 25ml red wine vinegar (or rice wine vinegar if you have it), 2 tbsp honey, 100g brown sugar, 1 tsp chili flakes (more if you like it spicey) – shake all the ingredients together in a jar until the sugar is dissolved. Taste it as you go, it should be sweet and salty
Marinade the salmon in the dressing for 2 hours before cooking, tuperware is excellent for this. If you have a large fillet that needs to be portioned out, do it before cooking with a sharp knife as it is much easier. Reserve the marinade and place the salmon on to a baking tray and place in the oven at 180 C. For a whole, 500g fillet bake for 20 mins, less time is needed if the fillets are smaller so keep an eye on it. You want a little browning around the edges where the sugar in the marinade is caramelising. Put the rest of the marinade in a saucepan and boil it until its reduced to a thick sauce. Pour over the salmon once just before serving with potatoes, green beans and a leafy green salad.
This sauce is also delicious over salad, once its reduced down, as a dressing. Particularly with bean and lentil based salads that can take a bit of oomphy flavour.