Pan seared salmon in a garlic and ginger infused oil
My roasted vegetables were simply a combo of 1 red onion, half a red pepper, half an orange pepper, some mushrooms, 5 baby courgettes, 4 baby aubergines and a handful of baby new potatoes which I tossed in some olive oil, cumin seeds (2 teaspoons) and sweet smoked paprika. After seasoning the vegetables with some salt and pepper, I roasted these in a 180 degree (celsius) oven for about 40 minutes.
For the salmon, I infused 2 tablespoons of olive oil and about 10 grams of butter with 1 tablespoon of peeled and finely sliced ginger and 1 large clove of garlic, which I’d peeled and sliced very thinly. I heated the oil and butter on a low-medium heat, and gently fried the ginger and garlic for about 5 minutes before removing them with a slotted spoon.
To sear your salmon, whack the heat back up and place your salmon skin side down into the infused oil and fry for about 4-5 minutes (depends on the thickness of your fish), seasoning the flesh side with some salt and pepper while the skin is crisping up. You then turn the salmon over for another 2 minutes. A thick wedge of lime freshly squeezed over my fish and roasted vegetables was all I needed to make this one of the yummiest meals for one I’ve had in a while.