I made appointments for Mum to have a massage and a chiropractic adjustment as a belated mothers day gift, and wanted to ensure dinner was a continuation of the contentment, care and wellbeing.
ROASTED SALMON WITH TOMATO JAM
4 ounces rice vermicelli
1/4 cup plus 1 tablespoon oil
1 jalapeno, seeded and finely chopped
1 garlic clove, minced
1/4 cup fresh ginger, minced
1 shallot, finely chopped
1/2 teaspoon curry powder
1 tablespoon fish sauce
3 tablespoons fresh lime juice
1 red bell pepper, thinly sliced
3 tablespoons chopped cilantro
1 onion, finely chopped
1 (14-ounce) can of diced tomatoes, drained
1/2 teaspoon crushed red pepper
2 tablespoons light brown sugar
2 tablespoons rice vinegar
salt and freshly ground black pepper
4 salmon fillets
Heat oven to 375F. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.
In a small skillet, heat 2 tablespoons of the oil. Add the jalapeño, garlic and 2 tablespoons of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice.
Drain the vermicelli, add the curry sauce, red bell pepper and chopped cilantro and toss well.
In a small saucepan, heat 2 tablespoons of the oil. Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick, about 10 minutes. Season the jam with salt and pepper.
In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Season the salmon with salt and pepper, add to the skillet, skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, about 10 minutes.
Spoon the vermicelli onto plates, top with salmon and serve with dollop of tomato jam.
Recipe adapted from Food and Wine