First Harvest + Quick Meals #2

Phew. I managed to save my parsley plant. Despite its colour being slightly yellowish—at least it's still alive—I strategically pruned it and got my first parsley harvest today. It's quite hard to ignore the aroma of freshly cut parsley so, of course, I had to use some right away. 




Dinner: Baked Salmon with Miscellaneous Sauce (elaborated below) topped with fresh chopped parsley and served with a simple tomato and cucumber salad with lots of feta (mmmm!!mmm) and balsamic vinegar. I have been eating A LOT of this salad; it's just so easy and quick to make. Most importantly, it's cheap. Student Cooking 101: It's all about convenience, speed and budget. As you can see in the photo, I did not even bother discarding the parsley stems. The more the merrier.

Right, the Miscellaneous Sauce. 

Ingredients in Miscellaneous Sauce (a.k.a. a mixture of random things I found in my fridge...):
-Ketchup, Thai Sweet Chilli Sauce, Salad Cream (in equal quantity, I put about one tablespoon each)
-Spring Onions (chopped)
-Ginger (diced)
-Garlic (finely diced)
-Olive Oil

Surprisingly, it was really tasty. I think it's the ketchup; ketchup makes everything taste better. I also seasoned the fish with freshly ground black pepper and chinese five spice before loading the sauce onto the fillets. I think, in post-rationalisation, I was going for an Asian Fusion type thing?! 

I finished the dish with a sprinkle of dried parsley.