For those who have seen the film “Salmon Fishing in the Yemen” the book will come as a surprise, but those who love late Paul Torday will acknowledge that it is a masterpiece.
The novel is a satire on the absurdity of British foreign policy in the early years of this century and the unwitty means used by the govern press agency to diverge attention from the real problems in the Middle East. The main character, Fred is a civil servant that is in charge of the mission of facilitate the breeding of salmons in a river in Yemen. All the characters are there, lovely Harriet, her soldier fiancée, Fred’s cold wife, but the story in the film diverges a lot from the one narrated in the novel. I stop here to avoid to became a spoiler.
The recipe of today is very easy and it is one of my children favoured (which is a miracle if you consider that my daughter doesn’t like fish). Probably because the soya sauce and the fresh grated ginger marinade take away part of the smell of the fish, while sesame seeds add a crispy texture to the recipe.
Ingredients:
1 kg. Skinless salmon fillet
½ glass of soya sauce
20 gr. grated fresh ginger
a few tablespoon of sesame seeds
Directions:
- Cut the salmon fillet in cubes as regular as possible
- Put the cubes in a bowl and then add soya sauce and grated ginger and let it rest for a couple of hours in the lowest part of the refrigerator
- Heat the oven at 180’ C.
- Take the bowl from the fridge, add the sesame seeds and mix well so that the cubes will be covered with sesame seeds.
- Tread salmon onto skewer and put it in the oven for about 15 minutes.
- Serve them hot on steamed rice.
My Bookish Kitchen 
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