Preparation Time 10 minutes
Cooking Time 15 minutes
Ingredients:
Sauce-
1 Orange
1 Lemon
1 Red Onion
5 Cloves Garlic
1 small knob of Ginger
Soy Sauce
Olive Oil
1 Salmon Fillet
1 Lettuce
1 Red Onion
1 White Onion
100g Oyster Mushrooms
1 Head of Chicory (Can be replaced with something less horrible)
Soy Sauce
Rice Vinegar
Sauce-
First crush the garlic and ginger. (If like me you posses very few kitchen utensils you can cut and mash them as best you can with a blunt knife. Chewing a hunk of ginger sinew is satisfyingly authentic). Save a little of the garlic, maybe 2 or 3 cloves worth, for later on.
Add the garlic and ginger to the juice of the lemon and orange.
Cut the red onion into rings and add it to the pulpy juice. I used a very small red onion so if you have one of the brutish large varieties you might want to dice it.
Now add a dash of good quality olive oil and a generous wallop of soy sauce. I recommend using expensive Japanese soy sauce however I can't comment on this with any authority, I could only afford the less expensive Chinese equivalent.
Leave the sauce aside for the flavours to proliferate.
Heat some oil in a pan and add you garlic you saved from the sauce. When the garlic starts to soften add the white onion. I like the onion cut into big chunks but this is a matter of personal preference.
As the onion turns transparent douse them with a large amount of soy sauce (about enough to cover the bottom of the pan). When the onion has taken on a nice brown colour add the mushrooms and cook until soft. While the mushrooms are cooking add a little rice vinegar. In a few minutes the onion and mushroom should be wilted and the soy and vinegar should have coated them in a nice thick slime.
Prepare the lettuce and chicory in a big salad bowl and rub the sauce through with your hands. I like to serve the mushrooms as a side dish but if you like your meal as a competition of overwhelming flavours you might like to add those in too.
Finally poach the salmon and place it on top while still hot. Drizzle some good olive oil over the salmon and serve with a carton of 'Extra Choc' chocolate milk.
