Honey & Soy Salmon with Stir Fry Veggies.

It's July, it's pouring down with rain & i've worn a waterproof jacket to work everyday the last TWO WEEKS. I seriously feel like i'm about to grow gills. But life goes on, just with soggy shoes.

It was my birthday recently which has tipped me well & truly into my thirties (i didn't count turning thirty last year, i just didn't happen) & we headed to Barrafina in Soho for an evening of tapas & sherry. We ate amazing Morcilla Iberica with Quail Eggs, Pimientos de Padro, Courgette Flowers... & finished off with great desserts paired with sherries. I've decided that i might not wait to be an octogenarian before i start hitting the sherry bottle. Along with birthday excitement we had even more excitement picking up my official engagement ring from Hatton Gardens, probably one of the most nerve wracking but exciting tube journey on the way to pick it up... it's absolutely beautiful with a lot of meaning behind it, the Houseboy's dad mined the yellow sapphire in the Australian gem fields & we have a gorgeous ring which will be become an heirloom.       
 

Despite the fact the weather has been shocking i'm still in the mood for summery food, so we have been eating a lot of salads, fish & vegetables. This is super easy, super quick & healthy. 

Ingredients:

Feeds: two

• two salmon fillets
• one large clove of garlic
• one piece of fresh ginger roughly the same size as  a garlic clove
• three tbsp dark soy sauce
• one tbsp runny honey
• pinch of pepper
• a selection of veggies to stir fry
• sesame oil  

Method:

Start by finely chopping the garlic & ginger and mixing with the soy sauce, honey & pepper, carefully lay the salmon on an oven proof tray, spoon over the marinade & place under the grill. Quickly chop the vegetables (stick to veggies like spring onions, mange tout, red peppers etc...) & stir fry on a high heat with a tiny splash of sesame oil. Keep an eye on the salmon making sure you don't over cook it.