For someone who tries to promote heart-healthy recipes, I hang my head in shame as I noticed I have zero salmon recipes in this blog. I did share some tasty ones for BBC GF Asia last year’s issue, and another one in my mini cookbook, but zilt on the blog. So it’s time to rectify that as we do enjoy salmon every now and then. Why didn’t they appear here? Maybe we shall blame it on the lighting, and my lazy bones shall we, as some days I just don’t have the energy to lug around the camera let alone style the props!
Sambal is a common Malaysian dish made by tempering the chilli paste in oil, but usually we prepare it either with boiled eggs, anchovies or prawns. Before you think I invented the recipe, let me give the credit to whom it dues, my mom. Back when we were living in England, it is difficult to get fish that we usually would get in Malaysia. We were not really a big fan of salmon so my mom came up with this spicy recipe where the salmon is seared on high heat before immersing it in our favourite gravy, sambal!
I have used very minimal oil for this recipe, that too olive oil. So for those with healthy new year resolution, try this for your easy lunch, or even dinner. It can be enjoyed as main with steaming rice and veggies by the side.