I spend a lot of time thinking about food. More than is probably polite or normal.
In one such moment (usually occurs at least twice an hour), I vaguely remembered a recipe I saw in Japanese cook book or magazine somewhere. It involved spinach and salmon and in that moment it sounded perfect and I absolutely HAD to have it for dinner. I put together a quick Instagram story while I was cooking and to my surprise and sheer delight, I’ve received the most messages I’ve ever had. So, for those who have been asking, here is the recipe:
4 Salmon fillets (I used 2 packs of two from Tesco)
2 bunches of proper spinach – the stuff with a proper stalk.
2 dessert spoons plain flour
Panko (Japanese style breadcrumbs) available in most supermarkets these days.
Your choice of oil for deep frying.
Salt and pepper
Optional: chilli flakes, grated cheese.
1 Rinse the spinach and shake off excess water – cut off the ends.
2. Either steam or wilt the spinach. Wilt but playing the spinach in a large sieve and gentle pour boiling water over it. Or you can lay the spinach on a sheet of cling film and microwave for 1 minute.
3. Gently squeeze out the excess water from the spinach – it’s always surprising how much water come out! leave to cool.
4. Chop each salmon fillet into thirds. Make sure that there are no bones.
5. Combine the flour, eggs, salt and pepper and whatever seasoning you fancy e.g. chilli flakes, curry powder. Mix into a smooth batter. Set aside.
6. Add generous amount of panko into a shallow bowl. If you would like to use grated cheese, mix it with the panko now. Set aside.
7. Wrap the spinach firmly around the salmon. Start with the stem and finish with the leaf. I used about 3 or 4 leaves per piece of salmon.
8. Dip each spinach wrapped salmon piece into the batter and then dredge through the panko.
9. Heat a pan with oil. Test the heat by either dipping the end of a chopstick into the heat or dropping a bit of panko into it so see if it begins to bubble.
10. Gently place each piece of fish into the oil and fry, turning as you go till they are golden brown.
11. Drain off the excess oil by either placing the cooked fish onto a wire rack or tempura paper. Slice in half to serve – it looks nicer.
As always, my recipes are here to be reinterpreted in your own kitchens to your own tastes. Add whatever works for you! Let me know if you have any questions or suggestions. And, if you spot anything else on my Instagram Stories that tickles your tastebuds, let me know and I will do my best to rustle up a recipe. As you can guess – most of what I do is freestyle or from memory.
I’m in the middle of sorting through my archive of recipes. If you are interested, you can find them HERE