Roasted salmon with marmalade marinade

I have not had seafood meal for ages. Went to Chinatown fishmongers bought salmon fillets, and 20 mussels; they are expensive, also got a bottle of rice wine vinegar that my friend told to about it when I went to her house, she cooked her fish with it a few years ago. Thought I should use it before it expires, it’s a waste if I don’t use it.

Then I went to a nearby supermarket found kale, spinach, blueberries, mussels and Parmesan. One of my neighbours gave me a bottle of marmalade jam, best use it as it had been sitting in my pantry for a month now. Best use it before mold start to infest the jam.

This is a simple quick meal of seafood and vegetables. There are no mess and lots of utensil to wash. My salmon is juicy, sweet-tangy, with mussels vegetables combination is comfort and delicious. Let’s cook!!!!

Mussels ingredients

20 mussels, cleaned, debeard
1 Tbs butter
1 small shallot, thinly sliced
3 cloves garlic, thinly sliced
2 bay leaves
1/2 Tsp black pepper
1/2 cup dry white wine
Juice from ½ lemon

Salmon Marinade

4 salmon fillets about 4 ounces each, lightly rinse and pat dry
2 Tbs olive oil
3 Tbs rice wine vinegar
3 Tbs soy sauce
2 garlic clove, mince
4 – 6 Tbs marmalade jam
Ground black pepper to taste.

Vegetables ingredient to blend

200 g spinach
150 g kale, cut and washed
50 g grated cheese of your choice, I use Parmesan
125 g blue berries, washed and dry
2 eggs
2 Tbs plain flour
4-6 Tbs double cream
1/2 Tsp pepper
1 Tsp salt
Water to boil


To marinade salmon

In a small bowl mix all the ingredients for the marinade and pour over the salmon which you have put in a deep plate. Cover the plate with plastic wrap and transfer to the refrigerator for 1 hour.

To cook mussels

Melt butter in a large pot over medium-high heat. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.

Add the mussels and cover the pot. After three minutes, take the lid off and gently stir the mussels. Try to push any shells that are unopened to the bottom of the pot, so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened. Pour lemon juice into the sauce and gently mix. Set aside to cool. Bring out salmon to room temperature about 30 minutes.

To blend vegetables

Preheat oven 190 degrees C. Put water in saucepan to boil the kale about 15 minutes then add in spinach to blanch 5 minutes. Drain and press out excess water. Blend all the vegetables ingredients and the cool mussels to mix well. Pour into a baking tray and bake for about 20 minutes.

Transfer the salmon to a baking sheet covered with aluminium foil. Generously spoon the marinade over the salmon. Bake the Salmon for about 12 -15 minutes. Depending on the thickness of your salmon it might take more or less time.

To assemble

Plate 2 salmon fillets onto each plate, drizzle the marinade over the top and spoon some baked mussel vegetables and place at the bottom of salmon. Serve with a glass of white wine. Enjoy!!!!