Weeknight suppers

I’ve written an lot about speedy weeknight suppers to feed my hungry teens, but nothing has even come close to the thought and preparation of meals over the last month whilst my eldest has been doing his GCSE exams. Grumpiness and fatigue have been the general mood, even with son no. 2 who had his summer exams too, and then couldn’t understand why he had to continue lessons for the rest of the term when essentially he was done with learning! So now with one who has finished and is perfecting the art of lounging, and the other who is embarking on his last week of term and activity week in Wales, life is finally settling down to normal.

One of my super quick and delicious, yet healthy fallbacks is soy & ginger salmon. I like to buy the large salmon fillets as they are easier to cook than the small individual ones as they rarely dry out. I like to marinate the fillet for at least 30 minutes, but if you can do it for a few hours its even better. Served with steamed brown rice and a quick stirfry of beansprouts, pak choi or chinese cabbage makes it a filling and nutritious supper. For this meal, I did pak choi and beansprouts, as well as a good handful of frozen edamame beans.


1 large salmon fillet (feeds 4)

4 Tbs Soy

1 Tbs grated ginger

1 Tbs honey

1 Tbs sweet chilli sauce

1/2 lime

Fresh coriander, spring onions and lime wedges to garnish.

Mix together the soy, ginger, honey and sweet chilli sauce and pour over the salmon fillet and leave to marinate for a minimum of 30 minutes.

Heat your grill to high. Place the Salmon in a foil lined tray and squeeze over the lime juice. Place under the grill for 7 – 10 minutes until it is a nice colour with some slightly charred spots. This will make it medium rare/just cooked. If you prefer it to be more cooked, leave it in a hot oven for another 5 minutes.

Put onto a plate and garnish with a large handful of the chopped coriander and shredded spring onion. Lime wedges on the side.

You can also do this on the barbecue. Another serving suggestion would be to serve it at room temperature with something like a tangy Asian inspired slaw, or a rice noodle and peanut salad.

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