Hi everyone.

Welcome to the August newsletter.

It has been another month of lockdown. And while that has been a further unwelcome challenge for so many of us after nearly four months, I have been trying to find some joy with home-based activities.

I have been spending even more time in the kitchen than usual, if that were possible, working on some new recipes. We have added them to the recently updated recipe page on my website and you can now find over 100 ideas on there for you to try. Do let me know if you do via social media on Twitter, Instagram or Facebook. In the meantime, I hope you enjoy your "first look" at my latest recipe (see below) for Chili Salmon Rice Bowl.

And, I have been writing new episodes of the Eat My Globe podcast, some of which have been inspired by ideas and papers I encountered while virtually attending the Oxford Symposium on Food conference recently. Past podcast episodes are available on Apple Podcasts, Google Podcasts, Spotify, iHeart Radio, and other podcast providers. 

Please stay safe and I look forward to speaking with you next month.

All best wishes,

Simon

SIMON HAS JOINED CAMEO

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

CHILI SALMON RICE BOWL

This comforting and delicious rice bowl is a homage to the many wonderful lunches I have been fortunate to experience during my visits to Japan. The medium cooked salmon, the crunch of the wilted vegetables and the soft, stickiness of the Jasmine rice, infused with the reduced margination is a wonderfully restoring combination. Particularly, I must admit, after a cocktail or two the night before.

Chili Salmon Bowl Recipe

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Ingredients

(Serves About 4)

• 4 Salmon Fillets (Skin on and make sure the pin bones are removed)
• 1/3 Cup Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 Serrano Chili (Sliced)
• 1 Inch Fresh Ginger (Sliced)
• 3 Cloves Garlic (Peeled and Sliced)
• 1 Tablespoon Honey
• 2 Cups of Jasmine Rice
• 2 Cups Leafy Greens (You can use Kale, Mustard Greens, Spinach, Etc.)
• 2 Carrots (Cut into batons)
• 4 Nori Sheets (Cut into Strips)
• 1 Tablespoon White Sesame Seeds
• Olive oil for Shallow Frying

Instructions

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1. Dry the skin of the salmon fillets. Using a sharp knife, score them three of four times across the skin.
2. To prepare the marinade, place the soy sauce, garlic, chili, ginger and sesame oil in a large non-reactive container.
3. Add the salmon fillets (skin side down).
4. Cover the container and place in the refrigerator for 30 minutes (turning the fish over at 15 minutes).
5. Prepare the Jasmine rice (according to instructions) and keep warm.

To Cook the Salmon:

1. When ready to cook the salmon, remove from the marinade and dry the fillets with a paper towel.
2. Add enough olive oil to cover the bottom of a frying pan and bring to a gentle heat.
3. Add the salmon skin side down and cook for 3-4 minutes. Don’t try to move the fish or the skin will stick to the pan.
4. After 3-4 minutes, flip the fish and cook gently on the flesh side for 1-2 minutes.

To Cook the Vegetables:

1. Blanch the chosen greens and the carrots. (I actually do this by putting them in a bowl of salted water in the microwave for 4-5 minutes.)

To Cook the Sauce:

1. After you have taken the salmon out of the marinade, place the marinade in a saucepan and add the honey.
2. Reduce the marinade over a high heat until it the liquid has decreased by half. Strain off the garlic, ginger and chili, and keep the sauce to one side.

To Compose the Dish:

1. Fill a wide individual serving bowl with rice.
2. Place a piece of salmon -- skin side up -- to the side of the dish. 
3. Paint the salmon with some of the sauce, and drizzle some of the sauce over the rice.
4. Arrange the greens and vegetables over the rice, and place a handful of Nori strips alongside them.
5. Finally, sprinkle the bowl with sesame seeds before serving.

And, Last But Not Least... Please Check Out: