Early mornings and evenings, there is a distinct chill in the air and the birds start singing much later than they did on those balmy summer mornings. 

I actually don’t mind autumn.  I quite love seeing how nature prepares to take a good long nap.  I adore the colours of autumn – the browns and golden yellows and fiery reds.  I enjoy the temperature – not the relentless heat of mid-summer, but not yet the freezing cold that creeps into your bones of winter.  It’s like Baby Bear’s porridge in the fairy-tale of Goldilocks and the Three Bears:  just right.

I wanted this dish to be my final March meal, but with all the public holidays and general confusion as to what day it is, March quietly slipped out the door while I wasn’t paying attention.

Regardless, I’m still going to share the recipe with you though, because not only is it made with one of my favourite ingredients, but it’s super healthy for you as well:  Norwegian salmon.  It’s loaded with omega-3 fatty acids, which is associated with a decreased risk of cardiovascular disease.  Plus, I think it’s delicious.  Whether raw in sushi, or lightly pan-fried, it’s a meal that’s good for your heart and good for your taste buds. 

                                                      JAMIE’S MINISTRY OF FOOD – QUICK SALMON STIR FRY

In this recipe, Jamie gives salmon an Indian twist.  Indian?.... I hear you say.  How can you kill the delicate flavour of salmon with the robustness of Indian spices?  Trust me, it works.  Don’t let salmon’s delicate pinkness fool you.  It can stand up to a bit of spice.  Plus, if you love salmon sashimi, but are still on the fence with regards to cooked salmon, this might be a bit more up your alley.

Serves 2

Sea salt and freshly ground black pepper

200 g basmati rice (I served mine with cooked noodles)

350 g salmon fillet, skin off

A handful of toasted peanuts

1 clove of garlic

A thumb-sized piece of fresh ginger

1 fresh red chilli

A bunch of fresh coriander

Groundnut/Grapeseed/Sunflower oil

1 heaped teaspoon of tandoori paste (Patak’s make excellent curry pastes)

A handful of mangetout peas (I add a packet of baby spinach instead)

½ can of coconut milk

A handful of beansprouts

1 lime

Cook the rice or noodles according to packet instructions.

Chop the salmon into even-sized 2.5 cm chunks.  Crush the peanuts in a pestle and mortar or give them a good chop with a sharp knife.  Peel and finely chop the garlic and ginger.  Halve, deseed and finely slice the chilli.  Pick the coriander leaves from the stalks, finely chop the stalks and put the leaves to one side.

Put a wok on a high heat and add 2 lugs of your preferred oil (don’t use olive oil). Add the garlic, ginger, chilli and coriander stalks and stir fry for about 30 seconds.  Add the curry paste and stir for another 30 seconds.  Add the salmon, cook for a minute and then add the coconut milk and mangetout.  Let everything cook for another minute or so.  Taste and season with salt and pepper (or even a dash of fish sauce) if it needs it (in my opinion, it does).

Serve the stir-fry over rice or stir it into the noodles.  Sprinkle the dish with the peanuts and bean sprouts.  Halve your lime and squeeze over the juice.  Finally, sprinkle with a few coriander leaves.

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