Serving: 5 adult servings as main course
- 5 salmon steaks (around 200gms each)
- Chopped garlic 3-5 tablespoons
- Juice from half a lemon
- 3 teaspoons of olive oil
- 5 teaspoons of yellow mustard
- 2 tablespoon of grated ginger
- Dash of salt
- Dash of cayenne pepper powder (optional for a spicy kick)
- 1 teaspoons freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- After deboning, washing and pat-drying the salmon steaks, marinate it. For the grated ginger, I usually squeeze out the juice and drip it evenly over the salmon before smearing the ginger pulp on the surface. Leave the marinate to stand in the fridge for an hour.
- Add another two teaspoon of olive oil into heated pan / wok. Add minced garlic when oil is heated. At low-medium heat, stir garlic till garlic turns slightly browned and you can smell the fragrance. Turn off heat and leave garlic aside.
- When it is ready to cook, preheat oven at 175 degrees Celsius. Brush a layer of olive oil on a baking tray’s surface. Place salmon steaks with skin facing up on the baking tray. Sprinkle minced garlic on top.
- Bake for 20-30 minutes or until fish flakes easily with a fork.