Soy Kaffir and Lime Grilled Salmon
I have been wanting to find a piece of black or gray slate tile or server for a while now. I just love the texture and the way it is unstructured similar to the characteristics of wood. I had seen one in town a couple of weeks back but thought nah I would wait a little. But I went last week and do you think I could find it or even remember where I may have seen it? I was shopping with a friend and said oh well I must just not meant to buy it right now. And blow me down this morning I was having my cup of tea in bed and a garage sale notification came up which was just around the corner and it was arranged by a house stylist and she was clearing out a lot of her items.
So I managed to pick up two small slate servers for $2 each. BARGAIN! So yes my inspiration was peaked and I had been wanting to make up one of my favourite marinades/syrups by Simply Ming cookbook and the authors of Blue Ginger for a while now but had no real reason to. The Soy – Kaffir Lime syrup is simply divine and better yet it calls for me to use my Kaffir lime tree and some of my Tahitian limes.If you have read my other food safaris you will know I love to use parts of our garden as it seems to make the experience so much more rewarding.
So I wanted to have a clean serving of rice so oiled my egg rings and pushed in tightly the cooked rice and then began to make the syrup.
It is important not to let it boil too much and you are meant to use a non reactive pot. I am hoping Stainless steel is non reactive eeek. I usually use a different saucepan but it was already being used. If you want to check out the recipe here it is…
It is amazing also to marinate chicken thighs in and simply grill them too. Kids love it. Now the recipe says it lasts for 2 weeks in the fridge however between you and I I think that should be 2 months. I have had it before this long and it is fine. Trust me with all that sugar I think it can last longer than two weeks. Out of this recipe you can get a good 5 dinners. I usually halve it as I find it makes up just too much for me.I keep it in a tall sauce bottle and that way I can add it as a dressing when I am serving up the dish.
So Once again similar to my Pear shoot, I used one lighting set up and just moved the light down a little more to have a back light through the lime. I was so happy with my slate find and the way I managed to work with the hot grilled salmon before it started to look a little flat.
This one is my favourite shot I think. Which is yours?
Did you know if you cut the spring onion green part lengthways up the tube and then fold it over onto itself about an inch then cut fine (like .5mm) and put these into icy cold water…they will curl up like this. So much fun and they add a little dimension.
As always more than happy to hear your thoughts. I would be thrilled to hear if anyone goes ahead and makes this up for themselves.Happy cooking guys.