Last night for dinner inspiration I turned to three of the great ladies of cooking: Nigella Lawson, Martha Stewart and…Betty Crocker. Now, now, don’t be snobbish! Ol’ Betty has some really great recipes and not all of them come out of a box and only require an egg, water and vegetable oil…
There is some prep and a bit of time-juggling required for this recipe, but it is really not too complicated.
For the fish (by Betty Crocker. I did not follow the recipe, but used the marinade):
- 4 salmon filets (preferably with skin and of relatively equal size and thickness)
- 1 tablespoon brown sugar (or molasses, which I used and which worked just as well)
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon melted butter (melt about 2-3 tablespoons as you will need some for the potatoes and corn)
- 1 clove of garlic, finely chopped
1. Mix all the ingredients together, add the salmon filets (covering them well with the marinade), cover and put into the fridge to marinate. The longer you leave it, the stronger the flavour. I marinated mine for about 1 hour.
2. While the fish is marinating, prepare the corn and the potatoes:
For the corn: take 4 cobs of sweetcorn (the white, “sugar corn” if you can find it) and prepare as Martha describes here. Don’t put on the grill until the potatoes are ready to put in the oven, as they take about the same amount of time to cook.
For the potatoes: I modified Nigella‘s recipe slightly. Prepare roughly 2 medium or 3-4 small potatoes per person. Once you have cut the potatoes, put them in a roasting tin or other oven-worthy dish and drizzle over some of the melted butter you prepared for the fish. Season with salt and freshly ground black pepper and make sure all the potatoes are well coated in butter, salt and pepper. When cooked at 200 degrees C, I find that 8 medium potatoes need about 30 minutes, but timing may vary. They are done when they have fanned out and are soft when slightly squeezed.
3. When the potatoes have been in the oven for about 10 minutes, put the corn on the grill. About 10 minutes before the corn and potatoes are ready put the salmon onto the grill, skin down. Turn once and cook until flesh flakes easily with a fork.
As i said, there is a bit of time-juggling, but it really is worth it. A super-tasty and healthy (if you don’t count the butter…) lunch or dinner. When it is not possible to use the grill, try broiling the fish (as in the original recipe) and corn.