Jukes has just started working with the brilliant Mindful Chef company, and their healthy approach to eating and twin mantras of epic ingredients and no waste chime perfectly with our own.
This month, I have shared a recipe with you that we have been enjoying at home for aeons. It is super-healthy, and following the Mindful Chef's lead, it is also utterly delicious and a doddle to knock up. While we tend to fall back on it for mid-week suppers, the flavours are dinner party-worthy!
But let's not forget the main reason for choosing this dish- it's an exceptional recipe to enjoy with our beautiful rosé, Jukes 8. The combination of flavours is simply divine.
Whether you favour our Sparkling collection cans or a still version made using one of our classic little bottles, you will surely find the pairing irresistible.
Ingredients (Serves 4)
4 Salmon fillets
2 small cloves of Garlic - grated
5cm Root Ginger – peeled and grated
75ml Soy Sauce (Kikkoman All-Purpose is good)
1 tablespoon of runny Honey
1 small knob of butter
Coriander leaves (optional)
A green vegetable
Rice (preferably black rice)
Place the salmon fillets in a greased baking dish, scatter the ginger and garlic on top of each fillet and spoon over the honey and soy sauce and finish with a tiny knob of butter on each fillet.
Bake in a preheated oven at 180C for 15 minutes and baste the fillets every five minutes. Remove from the oven, rest for 5 minutes and serve with a steamed green vegetable, like sugar snap peas or tender stem broccoli and rice. I particularly like black rice with this dish because it works so well with the sauce. Finish with torn coriander leaves if you wish.